Lump Crabmeat And Avocado Crostini Recipes

LUMP CRABMEAT & SPINACH AU GRATIN

Steps:

• 1. Preheat oven 350° F. Microwave spinach according to package directions. Drain liquid, squeeze some excess liquid and set aside.
• 2. Melt butter in a medium skillet and sauté crab meat about 3-4 minutes over medium heat being careful not to break up crab meat.
• 3. Gently remove crab with slotted spoon and set aside for later. Leave the liquid in the skillet.
• 4. In the same skillet stir in the flour and cook on low heat until well blended. Add Mozzarella, cream cheese, and sherry, stir over low heat until cheeses are completely melted.
• 5. Add Half and Half and seasonings, stir continuously over medium heat until the mixture begins to boil. Remove from heat immediately.
• 6. Gently fold in the spinach first. Taste for seasonings and adjust if needed. Then fold in the crab meat.
• 7. Pour into a 9" x 9" shallow casserole dish or 6 individual ramekins. Sprinkle shredded cheese on top and bake for 10 minutes or until cheese is melted.
• 8. Sprinkle with parsley or chives if desired. Serve piping hot with crusty garlic bread slices.

CRAB AND AVOCADO CROSTINI

Steps:

• Preheat oven to 400. Slice the bread into 1/2-inch thick slices. Lightly brush with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
• Meanwhile, in a large bowl whisk together the lemon juice, 1/2 cup of olive oil, and salt and pepper, to taste.
• Add the yellow pepper, avocado, shalllot and crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. top the bread slices with about a tablespoon of the crab mixture and serve.

AVOCADO AND LUMP CRAB SALAD

Steps:

• In a medium bowl, combine onion, lime juice, cilantro, tomato, olive oil, 1/8 tsp salt and fresh pepper, to taste.
• Add crab meat and gently toss.
• Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
• Season with remaining 1/8 tsp salt and fill the avocado halves equally with crab salad.
• This makes 2 servings, place on two plates with lettuce if you wish and serve.

LUMP CRABMEAT AND AVOCADO CROSTINI

Steps:

• 1. Preheat oven to 450 degrees F.
• Brush olive oil on both sides of the bread pieces, then toast for 5 minutes.
• Mash the avocado and season with salt, pepper, and chili pepper flakes.
• Combine crab meat, melted butter, and lemon juice. Season to taste.
• Top baguette slices with mashed avocado then and crab meat mixture.
• Garnish with freshly grated pepper and parsley.

CRAB AND AVOCADO CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
• In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.
• Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

CRAB AND AVOCADO DUET

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

CROSTINI WITH LUMP CRAB SALAD AND EXTRA VIRGIN OLIVE OIL

Steps:

• 1. Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
• 2. Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
• 3. Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.