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2 servings


0 hours 10 mins


0 hours 0 mins


0 hours 10 mins
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2 Slices of good quality bread, toasted or grilled

2 Avocados (cut, remove pit and scoop flesh into bowl)

Juice and zest of one lemon

½ – 1 Tsp. Sriracha

Salt & Pepper to taste

6 Oz. lump crab or crab claw meat


1. Using either a food processor or a hand mixer, whip the avocado, lemon juice, sriracha, salt and pepper for a couple of minutes until the mixture is smooth and mousse like.
2. Toast the bread. Dollop the avocado mousse onto the toasted bread, top with crab and zest the lemon on top. Enjoy. Cut this into smaller bites and it makes a great appetizer. Better yet, buy cocktail bread slices and proceed with the recipe as is.

NOTE: Be sure all the shells are removed from the crabmeat by carefully going through the meat with your fingers. Use as much spice as you like….avocado can handle the seasoning. This mousse is light and airy and can be used as a light dip with veggies or as a sandwich spread. I’ve served this in a martini glass topped with a little cocktail sauce and with chilled jump shrimp hanging on the rim. It is a beautiful presentation and just another great way to enjoy avocado.

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