Avocado and Crab Toast

IngredientsBread, Fruit
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Avocado and Crab Toast

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


  1. In small bowl, combine mayonnaise, lemon juice and zest and garlic; blend well and set aside.
  2. In large bowl, mash avocados with lime juice. Add salt to taste; set aside.
  3. Brush bread slices with olive oil and sprinkle with salt and pepper. Grill or toast bread slices.
  4. 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. 

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