Nothing says summer on the West Coast like dungeness crab and avocados. This little snack/ appetizer is refreshing, slightly creamy and with a touch of spice to it. One alteration which might make it a little more decadent is to mix the crab with a tablespoon of mayo.
- 1 avocado
- 1 lemon, halved
- 1 baguette French bread
- 8 oz crab
- 1 jalapeno, thinly sliced
- salt and pepper, to taste
- Mash 1 avocado and season with kosher salt and freshly ground black pepper. Dividing evenly, smear on 4 slices toast or grilled bread and top with 1 cup best-quality Dungeness, peekytoe, or stone crab crabmeat and ½ thinly sliced jalapeño. Squeeze lemon juice over the top.
Recipe by Bon Appetit Test Kitchen