Recipes Breakfast + Brunch Breakfast Toast Avocado Toast Crab and Avocado Toasts 5.0 (719) 2 Reviews 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. By Gerard Craft Gerard Craft Instagram Gerard Craft is the executive chef and CEO of Niche Food Group in St. Louis, Missouri, operating a string of successful restaurants in St. Louis and one in Nashville. A 2008 Food & Wine Best New Chef, Craft was the first St. Louis chef honored with a James Beard Award for Best Chef: Midwest in 2015. Food & Wine's Editorial Guidelines Updated on September 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 30 mins Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil, plus more for brushing 8 slices packaged thin white bread 2 Hass avocados Salt and cayenne pepper 4 ounces lump crabmeat, picked over 1 tablespoon chopped fresh mint 2 teaspoons fresh lime juice Directions Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away. Suggested Pairing A bright, minerally white, such as a California Sauvignon Blanc, is perfect with the sweet crab. Rate it Print