California Avocado season has ended.

California Avocado & Crab Toast

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California Avocado & Crab Toast



Serves: 12

6 Fresh California Avocado*, peeled and seeded
3 Tbsp. lime juice
1 1/2 lbs. crab meat
Aioli (recipe follows)
12 slices bread
3 serrano chiles, thinly sliced
1 1/2 tsp. toasted black sesame seeds
3 small baby turnips, thinly sliced
Extra virgin olive oil, as needed
Salt and pepper to taste
Aioli (Yield: 3/4 cup)
3/4 mayonnaise
1 Tbsp. lemon juice
1 Tbsp. lemon zest
1 1/2 tsp. microplaned/grated garlic

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Aioli: Mix all ingredients together. Set aside.


  1. Mash the avocados in a bowl with the lime juice. Add salt to taste. Set aside.
  2. Brush bread slices with olive oil and sprinkle with salt and pepper. Grill or toast the bread slices.
  3. Divide the mashed avocado between the slices of toast. Top each with 2 oz. of crab meat, followed by 1 tablespoon of the aioli on each. Garnish each toast with the sliced Serrano pepper slices, turnip slices, black sesame seeds, and a drizzle of olive oil. Serve.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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