The other day I set out determined to recreate my favorite dish from one of HB and I’s favorite tapas restaurants. The dish is Crab and Avocado Crostini, drizzled with an herb aïoli, and it is to die for!
I started off by placing cut slices of french bakery bread on a cookie sheet and brushing it with herb aïoli.
This is the herb aïoli, which basically means a garlic mayonnaise, but this doesn’t call for a thick creamy texture so whatever I did must have been okay… I used cilantro as the herb, because it’s what I had on hand. I’m sure parsley, basil, even rosemary would work fine.
I then toasted the french bread slices in the broiler at about 450°F for about 3-5 minutes each side (flipping after one side was nice and golden brown).
Okay. I don’t really know an efficient and pretty way to cut an avocado into dainty slices. This is my medical-school-logical-thinking-brain coming out. It served its purpose.
From then, it was on to taking just some grocery store fresh lump crabmeat, scraping it a little with a fork to get it nice and shredded. Avocado slices were then placed on top, and the entire creation was then drizzled with the herb aïoli.
All in all, it was closer to the original restaurant creation than I had hoped for, although there are some discrepancies which I’m not sure I’ll ever figure out. But it was so delicious, so fresh, and though filling, it didn’t weigh us down! Absolutely delicious for an appetizer or poolside snack.
Crab and Avocado Crostini
3 large egg yolks
2 tablespoons fresh lemon juice
1 garlic clove, pressed or finely chopped
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh chives
1 tablespoon chopped fresh parsley (or cilantro)
Combine 2 tablespoons of water with egg yolks, lemon juice, and garlic in medium bowl; whisk to blend. Gradually whisk olive oil into aïoli base, then 2 tablespoons water. Whisk in chives and parsley or cilantro. Season aioli to taste with salt and freshly ground black pepper.
*Consume raw eggs at your own risk. The author of this recipe will not be held liable for any health or other problems that you or others may encounter after consuming this recipe. Printing or following this recipe means that you accept these risks.
Crab and Avocado Crostini
1 container (8 oz.) fresh (or thawed frozen) jumbo lump crab meat
1 loaf french bread
1 ripe avocado
Turn on the broiler to 450°F or fire up the grill. Slice french bread loaf into half-inch slices, and place on a cookie sheet. Brush with herb aïoli sauce (see recipe above) and toast in the broiler for 3-5 minutes each side, until both sides are crispy golden brown. The bread slices should be completely crispy, which provides a nice crunchy balance to the soft crab and avocado. Next, shred the lump crab meat with two forks to separate and “fluff”. Pile generous amounts of crab meat on the crostini (toasted bread) slices. Halve and thinly slice one avocado and garnish the tops of the crostini & crab slices with one thin slice of avocado each. Finally, drizzle a generous amount of herb aïoli over each crostini. Finish by squeezing the juice of a lemon over the crostini. Serve and enjoy.
Makes about 10-12 crostini.