Paleo Crab Toast
Elevate your appetizer game with this irresistible Paleo Crab Toast recipe—perfect for seafood lovers seeking a grain-free delight! Featuring a light and fluffy almond-coconut flour bread, this dish is topped with a creamy avocado-crab mixture infused with fresh dill and bright lemon juice for a fragrant burst of flavor. With wholesome ingredients like eggs, unsweetened almond milk, and nutrient-rich crab meat, this toast is both gluten-free and dairy-free, aligning seamlessly with paleo diets. Ready in just 35 minutes, it makes for a quick and healthy option whether you're entertaining guests or indulging in a nourishing snack. Serve these elegant toasts garnished with lemon zest or dill for a fresh finishing touch that’s sure to impress.
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Recipe Information
Ingredients
- 200 grams crab meat
- 1 unit large avocado
- 1 unit lemon
- 2 tablespoons fresh dill
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 cup almond flour
- 0.5 cup coconut flour
- 0.5 teaspoon baking soda
- 2 units eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and baking soda.
In a separate bowl, whisk together the eggs, almond milk, and apple cider vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Melt the coconut oil and mix it into the dough until it forms a smooth batter.
Spread the batter onto the prepared baking sheet into a rectangular shape, about half an inch thick.
Bake for 12-15 minutes or until the edges are golden and the bread is firm to touch.
While the bread is baking, prepare the crab topping. Remove the pit from the avocado and scoop the flesh into a bowl.
Mash the avocado with a fork until smooth and then season it with the juice of half a lemon, salt, and pepper.
Flake the crab meat and mix it into the mashed avocado.
Finely chop the fresh dill and add it to the crab mixture, along with the juice of the remaining lemon half.
Once the almond bread is done, let it cool slightly before cutting into toast-sized pieces.
Spread the crab and avocado mixture generously over each piece of toast.
Garnish with additional dill or lemon zest if desired, and serve immediately.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 11.7 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 749 mg | 58% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
