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Crab and avocado toasts recipe

Crab and avocado toasts recipe

13 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
  • Healthy
  • Dairy-free


  • 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

  • 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


  1. 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. 
  2. Remove from the oven and allow to cool slightly, then gently rub each piece with the garlic clove. Set aside. 
  3. In a bowl, mix the remaining olive oil, the crabmeat, lime zest and juice, and chilli. 
  4. For the aioli, mix the mustard, lemon juice and garlic into the mayonnaise. 
  5. 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.

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