Chef's Quick Tips: Avocado toast with crab salad

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

News 12 Staff

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Aug 1, 2019, 2:42 PM

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Updated 1,727 days ago

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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

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