Source: Recipe and photo courtesy of California Avocado Commission
Chef Stout transforms avocado toast, currently trending on breakfast menus, into a savory starter enhanced with crab meat. He ramps up flavor with garlicky aioli, serrano chilies and lemon zest; sliced baby turnips add crunch.
3/4 cup mayonnaise
1 tbsp. lemon juice
1 tbsp. lemon zest
1 1/2 tsp. microplaned or grated garlic
6 avocados, peeled and seeded
3 tbsp. lime juice
1 1/2 lb. crab meat
Aioli (recipe follows)
12 slices bread
3 serrano chilies, seeded and thinly sliced
1 1/2 tsp. toasted black sesame seeds
3 small baby turnips, thinly sliced
Extra virgin olive oil, as needed
Salt and pepper to taste
- In small bowl, combine mayonnaise, lemon juice and zest and garlic; blend well and set aside.
- In large bowl, mash avocados with lime juice. Add salt to taste; set aside.
- Brush bread slices with olive oil and sprinkle with salt and pepper. Grill or toast bread slices.
- Divide mashed avocado among slices of toast. Top each with 2 oz. crab meat and 1 tbsp. aioli. Garnish each toast with the serrano slices, turnip slices, black sesame seeds and a drizzle of olive oil.