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Frequently paired with
The best thing to pair and share with CRAB & AVOCADO
Ingredients
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Crab & Avocado Layer
Toast & Garnish
Method
Crab & Avocado Layer
Prepare crab
Place the lump crab meat in a medium bowl and gently break up any large lumps with a fork, taking care not to pulverize the flakes. Remove any stray cartilage or shells.
Make dressing
In a small bowl whisk together lemon juice, olive oil, mayonnaise, minced shallot, chopped capers (if using), chopped dill, and half of the sliced chives. Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Combine crab with dressing
Pour the dressing over the crab and gently fold to combine, tasting and adjusting seasoning as needed. Cover and chill in the refrigerator while you prepare the toast (15–20 minutes is ideal to let flavors marry).
Prepare avocado
Halve, pit, and scoop the avocados into a bowl. Add the remaining 1 tablespoon lemon juice (to prevent browning), 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the remaining sliced chives. Lightly mash with a fork leaving some small chunks for texture. Taste and adjust seasoning.
Toast & Assembly
Toast brioche
Preheat a skillet or griddle over medium heat. Lightly butter each brioche slice on one side. Place buttered side down on the hot skillet and toast until golden brown and crisp (about 1–2 minutes). If needed, toast the top lightly by flipping for 20–30 seconds. Alternatively, toast under a broiler for 1–2 minutes per side.
Assemble layers
Place warm toasted brioche slices on a serving platter. Spoon or pipe about 2 tablespoons of mashed avocado onto each slice and gently spread into an even layer. Using a small spoon, pile approximately 1 ounce (about 2 tablespoons) of dressed crab on top of the avocado, creating a neat mound. Repeat for all slices (yields about 8 canapés).
Garnish and finish
Finish each piece with a few microgreens or a small sprig of dill, a light dusting of smoked paprika or cayenne if desired, and an extra twist of black pepper. Serve immediately with lemon wedges alongside for squeezing over the crab.
Serving suggestion
Serve as an appetizer or light lunch. Keep extra crab chilled and only assemble what you will serve immediately to preserve the texture of the brioche and avocado.