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Crab and avocado toasts recipe

11 ratings

Try this quick and easy canapé recipe for your Christmas or New Year's Eve party. You can make the crab mixture beforehand, keep it covered and stored in the fridge and assemble the toasts before serving. See method

Makes 20-24 toasts
10 mins to prepare and 10 mins to cook
105 calories / serving
Dairy-free

Ingredients

1 white baton, sliced into 3cm rounds
3 tbsp extra-virgin olive oil
1 small garlic clove
100g Orkney crabmeat
290g tinned crab, drained
1 lime, zested and juiced
½ a red chilli, finely sliced (remove seeds for less heat)

For the aioli

1 tbsp Dijon mustard
½ a lemon, juiced
1 small garlic clove, crushed
75g mayonnaise
2 large ripe avocados, peeled and thinly sliced
6 radishes, finely sliced
10g chives, finely snipped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
435kj
105kcal 5%
Fat
8g 11%
Saturates
1g 7%
Sugars
1g 1%
Salt
0.3g 5%

of the reference intake
Carbohydrate 5.5g Protein 3.2g Fibre 1.1g

Method

Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the bread on a large baking tray (or two medium-sized ones). Drizzle over 2 tbsp oil, season and bake for 6-8 mins until toasted and crispy.
Remove from the oven and allow to cool slightly, then gently rub each piece with the garlic clove. Set aside.
In a bowl, mix the remaining olive oil, the crabmeat, lime zest and juice, and chilli.
For the aioli, mix the mustard, lemon juice and garlic into the mayonnaise.
To serve, lay the toasts out on a platter or serving dish. Divide the avocado slices between them, top with the crab mixture and a small teaspoon of aioli, then sprinkle with the herbs and sliced radishes. Serve immediately.

See more Chrismtas party recipes