Chef's Quick Tips: Avocado toast with crab salad

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Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make sweet and savory dishes.  

Avocado toast with crab salad

Ingredients;

Avocado Spread

  • 1 avocado peeled and seeded
  • 2 tablespoons chopped cilantro
  • Juice of 1/2 lime
  • 1/2 teaspoon red pepper flakes optional
  • Salt & pepper to taste
  • 2 slices Thick cut sour dough bread or bread of choice

 

Crab Salad

  • 1 lb. of jumbo lump crab
  • Red Pepper (brunoise/ fine dice)
  • Red Onion (brunoise/ fine dice)
  • 1 table spoon Chopped cilantro
  • 2 tea spoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire
  • 1 table spoon olive oil
  • 1 table spoon champagne vinegar
  • Salt & pepper to taste
  • 1 tablespoon of mayo

 

Directions

  1. Toast 2 slices of Sour dough in a toaster until golden and crispy. You can lightly grill as well
  2. In a small bowl combine and mash the avocado, cilantro, lime, and salt + pepper to taste. Spread half of the mixture on each slice of toasted bread

 

Crab Salad

Place all Crab salad ingredients in a bowl and toss. Be careful not to break up the lump crab meat.

Once it’s evenly coated and tossed, place crab salad on top of avocado toast and serve.

 

Contact: 

Chris Reveron

Chef Chris Reveron/Caterer

Chrisreveron@yahoo.com

 

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