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Lump Crab Avocado Toast


From the February/March 2019 issue of Eat Drink Mississippi


by Chef Austin Sumrall - White Pillars

Toasted bread
Lump crab meat
Lemon Aioli (recipe below)
Salt and pepper, to taste

Optional garnishes:
Pickled peppers
Pickled pearl onions
Sliced radishes
Sliced kumquats or other citrus

Pick and remove shell from cooked crab and gently toss in lemon aioli. Season with salt and pepper. 

Remove meat from avocado. Season with salt, pepper, and lemon. 

Pile avocado and crab on top of piece of toasted bread. Top with garnishes.

Lemon Aioli

1 cup basic aioli (recipe below)
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper, to taste 

Combine and taste. Adjust seasonings, if necessary.

Basic Aioli 

Yield: 2 cups 

2 egg yolks
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1-1/2 cups pure olive oil 
Salt and pepper, to taste

In food processor, add first 4 ingredients. Purée for about 30 seconds and then slowly start adding in the olive oil, making sure that it is creating an emulsion. Add salt and pepper to taste. 

Lump Crab Avocado Toast.jpg
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