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Total time

25 minutes






  • 0.5 small baguette
  • 1 tbsp olive oil
  • coarse salt
  • 4 medium ripe avocados
  • zest and juice of 1-2 medium limes
  • small handful cilantro
  • coarse salt
  • 4 tbsp mayonnaise
  • 1-inch piece ginger
  • 1 tbsp Sriracha
  • 0.5 tbsp toasted sesame oil
  • 0.5 tbsp low sodium soy sauce or tamari
  • 0.5 tbsp rice wine vinegar
  • 1 tsp brown sugar or honey
  • splash fish sauce
  • coarse salt
  • 0.5 lb lump or imitation crab
  • 1.5 cups thinly sliced or julienne vegetables
  • 1-2 tbsp toasted sesame seeds


  1. Preheat oven to 350 degrees. Slice baguette into 12 ½-inch thick pieces and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake 8 minutes, until crisp. Allow to cool. In a medium bowl, mash avocados and mix with lime, cilantro and salt, to taste. Spread mashed avocado on each toast. In a medium bowl, whisk together mayonnaise, ginger, Sriracha, sesame oil, soy sauce/tamari, rice wine vinegar, brown sugar/honey, fish sauce (if using) and a pinch of salt. Taste and adjust seasoning, if necessary. Stir in crab and vegetables until incorporated. Spoon crab salad on top of the mashed avocado. Top with toasted sesame seeds.
Contains allergens

✅ Egg

✅ Nut

✅ Soy

✅ Shellfish

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