Okay all of you tailgaters out there. This avocado and crab bruschetta recipe is for you. But don’t despair if you aren’t among that group. It is also great for cocktail parties, or a mini-dinner.
When I read People magazine, I usually don’t think of recipes, but wouldn’t you know that is exactly where this one came from. I fixed it for Mr. Right who is usually my
guinea pig tester, and he ate it right up and then ate some more. So, folks, I think we have a winner here. It’s a little bit spicy and a little bit tart and combines two unlikely food buddies – avocado and crab. If you do take this to your next tailgating party, be sure to keep them cold until it’s time to serve it.
AVOCADO AND CRAB BRUSCHETTA
1/4 cup mayonnaise
2 tablespoons mustard (I used Grey Poupon)
3 tablespoons freshly squeezed lemon
2 teaspoons grated lemon peel
1 tablespoon horseradish
1 1/2 teaspoon hot sauce
3 cups lump crabmeat, flaked (about 1 pound)
2 ripe avocados, peeled, seeded, and diced
Freshly ground pepper
8 slices bagette, sliced and toasted (I spread some olive oil on each slice and toasted in the oven at 350 degrees)
1/4 mint leaves (I used fresh parsley instead)
Combine the first six ingredients to make a sauce. Combine the sauce with the flaked crabmeat and diced avocados. Add salt and pepper to taste. Spread on toasted bread. Garnish with mint or parsley.
Thank you so much for stopping by. We hope to see you tomorrow for our Seasons’ Saturday Selections.