Directions:
- Preheat oven to 400. Slice the bread into 1/2-inch thick slices. Lightly brush with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.
- Meanwhile, in a large bowl whisk together the lemon juice, 1/2 cup of olive oil, and salt and pepper, to taste.
- Add the yellow pepper, avocado, shalllot and crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. top the bread slices with about a tablespoon of the crab mixture and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.7 Kcal (1586 kJ) | ||
| Calories from fat | 214.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.83g | 37% | |
|---|---|---|---|
| Cholesterol | 21.67mg | 7% | |
| Sodium | 345.17mg | 14% | |
| Potassium | 289.43mg | 6% | |
| Total Carbs | 24.7g | 8% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 18.76g | 38% | |
| Vitamin C | 65.9mg | 110% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.9mg | 10% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 182.39 Kcal (764 kJ) | ||
| Calories from fat | 103.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 37% | |
|---|---|---|---|
| Cholesterol | 10.44mg | 7% | |
| Sodium | 166.24mg | 14% | |
| Potassium | 139.39mg | 6% | |
| Total Carbs | 11.9g | 8% | |
| Sugars | 1.19g | 10% | |
| Dietary Fiber | 2.19g | 18% | |
| Protein | 9.03g | 38% | |
| Vitamin C | 31.7mg | 110% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.9mg | 10% | |
| Calcium | 47mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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