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Cayenne Pepper

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Crab-and-Avocado Toasts

Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

Plus: More Great Seafood Hors d'Oeuvres

slideshow  Crostini and Bruschetta Recipes

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