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
- Toast 2 slices of Sour dough in a toaster until golden and crispy. You can lightly grill as well
- 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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