Chef's Quick Tips: Avocado toast with crab salad

Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make sweet and savory dishes.  
Avocado toast with crab salad
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
  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.
Chris Reveron
Chef Chris Reveron/Caterer