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
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.