Champagne Crab Avocado Bites
Made with Champagne Vinaigrette

Champagne Crab Avocado Bites

Made with Champagne Vinaigrette

Champagne Crab Avocado Bites

Serve gourmet appetizers at your next party with this easy appetizer recipe using BRIANNAS Champagne Vinaigrette Dressing. Crab appetizers are a delicious addition to any menu, and this recipe makes them easy!

Ingredients:

  • 4 ounces fresh, lump crabmeat
  • 2 Hass avocados (small)
  • 1 tbsp. chives, finely chopped
  • ¼ tsp. sea salt
  • 1/4 cup BRIANNAS Champagne Vinaigrette Dressing
  • 1 small bottle non-pareil capers
  • 8 slices packaged thin white bread
  • 2 tablespoons extra-virgin olive oil, plus more for brushing

Directions:

  1. Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
  2. Drain crabmeat. In a medium glass bowl add 1/3 cup BRIANNAS Champagne Vinaigrette Dressing. Gently stir until crabmeat is completely coated. Cover and let marinate in refrigerator for 10-15 minutes.
  3. In a small bowl, mash the avocados and add ¼ tsp. sea salt and 1 tbsp. finely chopped chives. Spread the mashed avocado on the toasts, top with the crab mixture. Garnish with 3-4 capers each round and serve immediately.
  4. Makes 32 bites.

COOK TIME: 10 Minutes

PREP TIME: 15 minutes

Ingredients:

  • 4 ounces fresh, lump crabmeat
  • 2 Hass avocados (small)
  • 1 tbsp. chives, finely chopped
  • ¼ tsp. sea salt
  • 1/4 cup BRIANNAS Champagne Vinaigrette Dressing
  • 1 small bottle non-pareil capers
  • 8 slices packaged thin white bread
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
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Directions:

  1. Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
  2. Drain crabmeat. In a medium glass bowl add 1/3 cup BRIANNAS Champagne Vinaigrette Dressing. Gently stir until crabmeat is completely coated. Cover and let marinate in refrigerator for 10-15 minutes.
  3. In a small bowl, mash the avocados and add ¼ tsp. sea salt and 1 tbsp. finely chopped chives. Spread the mashed avocado on the toasts, top with the crab mixture. Garnish with 3-4 capers each round and serve immediately.
  4. Makes 32 bites.

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