Miami Avocado Crab Toast
Fresh crab, sliced radishes, lime, paprika and cilantro elevate simple avocado toast to a whole new and delicious level!
Hey there, I’m Heather. I’m a dietitian and the founder of www.heatherkjones.com — a weight loss site that focuses on healing and hope instead of diets and deprivation. I’m also the creator of Smaller Size Bigger Life, an online coaching program for women who struggle with emotional eating, overeating, or body image issues.
I’m excited to guest post on Skinnytaste again today, and to be the nutrition expert for the upcoming second Skinnytaste cookbook! (The new cookbook will be available in the fall of 2016, and it will feature both easy recipes ready in less than 30 minutes and slow cooker recipes.)
So I’m a little (ok, A LOT) obsessed with avocado toast – mashed avocado on whole-grain bread topped with a drizzle of olive oil and a sprinkle of sea salt is one of my go-to breakfasts.
But on a recent trip to Miami I discovered an entirely new and fresh way to dress up this simple and healthy dish.
This easy dish is not only perfect for breakfast or light lunch, but it’s also a wow-worthy brunch dish (trust me, your friends and family will be impressed!).
Miami Avocado Crab Toast
Ingredients
- 1 ounce about 1/4 small Haas avocado
- 2 ounces cooked lump crab meat
- 1 tablespoon chopped fresh cilantro, divided
- Juice from ½ small lime
- 1 small green onion, thinly sliced, green and whites separated
- Kosher salt
- Freshly ground black pepper, to taste
- 1 1.5-ounce slice 100% whole grain bread, toasted
- 1 small radish, trimmed and thinly sliced
- Paprika
- 1/2 teaspoon extra-virgin olive oil
Instructions
- In a small bowl, mash avocado with a fork until smooth.
- In another small bowl, combine crab, 2 teaspoons cilantro, lime juice, onion whites, pinch of salt and pepper.
- Spread avocado evenly over toast, top with crab mixture, radish, remaining cilantro, green onion, sprinkle of paprika, pinch of salt, pepper and a drizzle of olive oil. Cut in half and serve immediately.
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I have been wanting to make a recipe like this after having a delicious crab and avocado appetizer in New York. I am so excited to try the recipe this week!
Gina! I love avocado on my toast! This sounds so amazing, especially adding the lime in the mix. Great recipe, I cant wait to try it! Thank you!
Thanks for the wonderful recipe Heather. Between the lime, cilantro and avocado, it tasted like a fresh, healthy Mexican dish.
You’re so welcome, Nick! Happy you enjoyed it.
Hi Gina! I don’t really care for cilantro, but love all the other ingredients including the lime. Is there a fresh herb that I could swap in for the cilantro..? Thanks so much!
Hi Hilary – you could try parsley.
Where is the button that makes the PDFs? I like the new site but it’s way more confusing to navigate. This looks Delicious however!! I hope canned crab works as well for it. I generally make this with sardines on top of the avocado..
Canned is good, use the print button!
Gina, I love the look of the new website, but I’m so sad that your recipes no longer automatically upload to Pepperplate. It’s definitely worth any hassle to upload your recipes because they are so darned good, but I sure miss the ease of uploading to Pepperplate from the previous site!
I saw this today and had to make it! I didn’t have the exact ingredients on hand. For the crab meat I used canned wild salmon. I also didn’t have a radish so I used thinly sliced cucumber for the crunch. I’m sure it is even better with the original ingredients as written, but thanks for the inspiration!
For those of you that have tried this…can you tell me if this is filling? I hate to go out and buy all the ingredients and then be sadly disappointed that one slice did not fill me. Thank you.
It was very filling for me, Kristine. I had this for breakfast everyday while in Miami! 🙂
i NEED to know what kind of bread you used. it looks soooooo good i have got to try it. doesnt look like your run of the mill whole grain bread 🙂
She got it from the bakery 🙂
This recipe was so delish! Love all the mix of colors on the toppings too. Great one Heather!
Thank you, Tracy! And thanks for the fabulous pictures XO
Gina, I’m having a harder time navigating your website. Can I no longer peruse the site chronologically
backward by date? I like to catch up on new recipes if I’ve missed a few days.
Thx K. Tate
Sure, they are still chronological, just click on the number icons at the bottom of the page and you can see the older pages
Hi Gina, it seems the direction are just the description again, maybe?
(Seems simple enough to throw together though!)
This sounds amazing! I eat avo toast every morning and have some crab in my fridge too… i’m making this tomorrow!
Fixed it!