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Saturday, June 09, 2012

Saturday Beefcake: Happy Hour, Avocado and Crab Toast



This tasty simple hors d'oeuvre comes from chef Gerard Craft


1. 2 tablespoons extra-virgin olive oil, plus more for brushing
2. 8 slices packaged thin white bread
3. 2 Hass avocados
4. Salt and cayenne pepper
5. 4 ounces lump crab meat, picked over
6. 1 tablespoon chopped fresh mint
7. 2 teaspoons fresh lime juice




1. Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.



2. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.

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