Dungeness Crab Toast with Avocado
Ingredients
- 4 Jimmy Nardello peppers, cut into rings
- 1/4 cup (2 fl. oz./60 ml) Champagne vinegar
- 2 Tbs. sugar
- Kosher salt and freshly ground pepper
- 3 avocados, halved and pitted
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 3 Tbs. fresh lime juice
- 1/2 lb. (250 g) cooked Dungeness crabmeat, picked over to remove any shell fragments
- 1 sourdough batard, cut into 1/4-inch (6-mm) slices
- Leaves from 2 fresh tarragon sprigs
Organization Tags
Tags easily organize your Recipe Library
Comments