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
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