If you love crab cakes, but don’t have the time to make them, these Corn and Basil Crab Toasts are the perfect alternative. In addition to heart-healthy monounsaturated fats found in the avocados, you also get low-fat protein from the crab, vitamin C from the bell pepper, and immune-supporting antioxidants from the fresh basil.
Corn and Basil Crab Toasts
Serves 4
Ingredients
For the toasts
- 1 ficelle or 1/2 baguette
- 1 avocado, pitted and peeled
- 2 tablespoons fresh lemon juice
For the spicy mayonnaise
- 1/4 cup canola mayonnaise
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground red pepper
For the crab
- 1/2 pound jumbo lump crab meat
- 1 small ear corn, cooked and kernels removed, or 1/3 cup thawed frozen corn kernels
- 1/4 cup minced orange or red bell pepper
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh basil leaves, torn
- 1 teaspoon lemon zest
Directions
Prepare the toasts: Using a serrated bread knife, slice the ficelle in half lengthwise and then cut each half crosswise into 4 equal pieces. Lightly toast the bread in a toaster oven. Mash the avocado with the lemon juice and spread it onto the toasted bread.
Make the spicy mayonnaise: In a small bowl, whisk together all the ingredients and set aside.
Make the crab mixture: In a medium bowl, gently combine ingredients for the crab.
Stir the spicy mayonnaise into the crab mixture. Spoon the crab topping onto all 8 toasts and serve 2 per person.
