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Crab Avocado Toast

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2 toasts

Ingredients

  • 2 thick slices sourdough bread toasted
  • 1 avocado peeled, seeded and sliced
  • 1/2 lb. Cameron’s Seafood Jumbo Lump Crab Meat drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoons fresh lemon or lime juice
  • 1/8 cup red onion thinly sliced (optional)
  • salt and pepper to taste

Flavor Variations (Add these variations of toppings to your crab avocado toast.)

  • Caprese: 1/4 cup fresh mozzarella, sliced. 1/4 cup marinated sun-dried tomatoes, slices. 1 tablespoon fresh basil, chopped. Light drizzle of balsamic.
  • BLT: 4 slices of heirloom tomatoes, 4 slices bacon, cooked. 1/2 cup arugula.
  • Mediterranean: 8 slices cucumber. 1/8 cup feta. 1/8 cup kalamata olives. 2 tablespoons marinated roasted red pepper, chopped.
  • Loaded Veggie 1/8 cup red bell pepper, chopped. 1/8 cup carrots, peeled and chopped. 1/8 cup cucumber, peeled and chopped. 1/8 cup beets, peeled and chopped. 1/8 cup sprouts.

Instructions

  1. Top toasted bread slices with avocado slices. Distribute crab meat and drizzle with olive oil, citrus juice, onion slices and season with salt and pepper.

Recipe Notes

Tips:

-Feel free to top your toast with an egg for double the protein. Personally, I like a soft boiled egg but a hard boiled or fried egg is perfect

-If you’re a fan of spice, douse or lightly drizzle in your favorite hot sauce. I like to use a smoky chipotle hot sauce.

-Pack each ingredient separately if you’re brown bagging it. This way everything stays fresh and nothing gets soggy.