The culmination of possibly the worst year in our lives is upon us and rather than end it on a down note, I am sharing an upscale recipe to ring in the new year on a high one. 2021 is going to be a much better year and these marvelous crab appetizers will come in handy for all the times you get together with friends to make up for this last one.
Sheltering-in has given me a different career opportunity, which I feel extremely blessed to have. There is nothing that gives me more fulfillment or makes me happier than teaching cooking and I couldn’t be doing it on Zoom without all your support. I love the time we spend cooking together virtually and hope my classes will continue when our worlds open up.
I thank you all from the bottom of my heart for reading and sharing my newsletter and to those of you taking my classes, my deepest thanks and appreciation. You have brought much light into a dark year.
May 2021 be a year of sanity and good health. New Year’s Eve is the perfect time to open a bottle of champagne. These delicious crostini were meant to be enjoyed with a great glass of bubbly.
Crab Toasts with Smashed Avocado and Bloody Mary Aïoli
8 oz. jumbo lump crabmeat, picked over
1/2 teaspoon + 1-1/2 teaspoon finely grated lemon zest
1-1/2 tablespoons. + 1-1/2 tablespoons + 1-1/2 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 ripe avocados
1/2 teaspoon finely chopped red chili, such as Fresno or jalapeño; plus more for garnish, if you like
1/3 cup mayonnaise, or more if you like
1-1/2 tsp. tomato paste
3/4 tsp. hot sauce, such as Tabasco; or more to taste
1/2 tsp. Worcestershire sauce
24 thin slices baguette
1 clove garlic, halved
1 Tbs. chopped fresh dill
1. In a medium bowl, gently toss the crab with 1/2 teaspoon of the lemon zest and 1-1/2 Tbs. of the lemon juice. Season lightly with salt and pepper. Set aside. This can be prepared several hours ahead.
2. In a small bowl, mash the avocado with another 1-1/2 Tbs. lemon juice and the chile; season well with salt and pepper.
3. In another small bowl, combine the mayonnaise, tomato paste, the remaining 1-1/2 tsp. lemon juice and 1 teaspoon zest, the hot sauce, and Worcestershire. Season to taste with salt and pepper. This can be prepared a day ahead, if desired.
4. Position an oven rack 6 inches from the broiler and heat the broiler on medium. Toast the baguette slices on a rimmed baking sheet, flipping once, until lightly toasted. Rub each toast with the cut side of the garlic clove.
5. To serve, spread a generous amount of mayonnaise on each toast. Top with the avocado mash and the crab. Sprinkle with the dill and more chili, if desired, and serve.
Serves 8.
This recipe is adapted from Fine Cooking Magazine.
