Crab & Avocado Toast



Creamy, crunchy avocado toast with crab? Yes, please! Our fresh take on an easy staple makes for a healthy and satisfying breakfast, lunch, dinner or even an eye-catching appetizer. Delectable crab is sprinkled over thinly sliced avocados and crispy, golden-brown toast. For a pop of red color, marinate plump Roma tomatoes in olive oil, vinegar, crushed garlic, squeezed lemon juice, slivers of basil, salt and pepper, then layer over the avocado slices. Zesty, tangy and sweet - you won’t be able to resist seconds.


Blue Swimming Crab Super Lump Meat

Blue Swimming Crab Super Lump Meat

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  • 4 thick bread slices
  • 8 oz Aqua Star Crab Meat, drained
  • 2 avocados
  • 5 Roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 garlic clove, peeled and crushed
  • juice of 1/2 lemon
  • salt and pepper
  • 1 handful of basil leaves, fresh

To make


Preheat the oven to 450 F (225 C). Cut bread into thick slices and bake until dry and toasted on outside, but soft in center (no more than 5 minutes). Dice the tomatoes and add to a medium bowl. Mix together dressing using the olive oil, vinegar, crushed garlic, lemon juice, sliced basil, salt and pepper. Pour the dressing over the tomatoes and stir; let sit for about 10 minutes. Thinly slice the avocado and arrange about 1/2 an avocado on each piece of toast. Divide the tomato mixture between the 4 pieces of toast on top of the avocado. Place 1/4 (2 oz) of the crab meat on top of the tomato; serve immediately.

Serving Suggestions

To make into an appetizer, use a sliced baguette for bite-size mini toasts.