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    Crab Toasts with Avocado and Espelette

    Serves 8-10


    1 1/2 lbs Lump crabmeat, jumbo


    1 Avocado, ripe pitted
    1 Beefsteak tomato, medium
    2 tbsp Chives
    1/4 cup Flat-leaf parsley
    1 Lemon, Zest and juice of medium
    1 Red bell pepper, medium
    3 Shallots, small


    2 tbsp Dijon mustard
    1/2 cup Mayonnaise

    Baking & Spices

    1 Salt and freshly ground black pepper

    Oils & Vinegars

    1/4 cup Garlic oil, roasted
    1 tbsp Olive oil, extra-virgin
    1 1/2 tsp Sherry vinegar

    Bread & Baked Goods

    1 Baguette, large


    1/4 cup Creme fraiche
    • Pascale De Groof

      Crab Toasts with Avocado and Espelette --A crab salad that hails from Spain.

    • Kathy Morgan

      crab salad tapas

    • Nancy Marie Carlson

      A crab salad that hails from Spain/BASQUE IN THE GLORY A crab salad that hails from Spain Recipe adapted from Chef Jose Garces, Tinto, Palm Springs, CA

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