Crab Avocado Sesame Toasts Food

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CRAB AND AVOCADO DUET



Crab and Avocado Duet image

Provided by Ellie Krieger

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 ripe avocado
3 tablespoons lemon juice
1/4 teaspoon salt, plus more for seasoning
1 teaspoon Dijon mustard
Pinch white pepper
1/2 pound lump crabmeat
2 tablespoons chopped chives

Steps:

  • Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
  • Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
  • Excellent source of: Protein
  • Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 390 milligrams, Carbohydrate 5 grams, Fiber 3 grams, Protein 15 grams

CRAB & AVOCADO TOSTADAS



Crab & avocado tostadas image

Use a corn tortilla as a base then top with storecupboard crabmeat, guacamole-style Mexican dip and salad

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 10m

Number Of Ingredients 10

1 small red onion , sliced into thin rings
juice 2 limes , plus wedges to serve
pinch of caster sugar
170g can white crabmeat in brine, drained
2 spring onions , finely sliced
1 red chilli , deseeded and chopped
1 really ripe avocado , peeled, stoned and chopped
1 small garlic clove , crushed
2 corn tortillas
handful mixed salad leaves

Steps:

  • Put the onion in a bowl and cover with half the lime juice and a good pinch each of sugar and salt. Leave to soften while you get everything else ready.
  • Mix together the crabmeat, spring onions and half the chilli. Season with black pepper and set aside. Mash the avocado with the remaining lime juice, garlic and some seasoning. You can leave it quite chunky or mash it until smooth. Stir in the rest of the chilli.
  • Bend each tortilla in half and toast in a toaster for 1 min. Put on 2 plates and top with the salad leaves, then mashed avocado. Finish with the crabmeat and drained pickled onion. Serve with lime wedges for squeezing over.

Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium

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