Avocado Crab Crostini
1 baguette (cut into 20 slices) – or endive leaves, or a mixture of the two
2 tablespoons olive oil
½ pound lump crab meat
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lime juice
1 tablespoon fresh chives, chopped
flaky sea salt
freshly ground black pepper
optional ½- 1 teaspoon fresh prepared horseradish
flesh of 1 large (or 2 small) ripe, but firm, avocados, sliced thin
lime wedges and additional chopped chives for serving
Preheat oven to 350 degrees Fahrenheit.
Brush each baguette slice with olive oil. Toast until golden, 10-15 minutes.
While your baguette slices are in the oven, prepare the crab. In a medium non-reactive bowl, use a fork to mix together crab meat, mayonnaise, horseradish, 2 teaspoons lime juice, chives, generous pinch of salt, and a few grinds of black pepper. Taste for seasoning, adding additional salt and or pepper to your liking.
Scoop crab salad onto each piece of toasted baguette. Top with a sliver or two of avocado, an additional squirt of lime juice, and a light pinch of flaky salt. Serve right away.