Crab Classic and Egg Salad Toasts
Prepared with creamy Greek yogurt and avocado, this luxurious crab and egg salad makes a healthful and satisfying breakfast, lunch or snack.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
4 hard-cooked eggs, peeled and chopped
1/4 cup 2% Greek yogurt
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 stalk celery, diced
1/4 cup diced jarred roasted red pepper
1/2 pkg (4 oz) Crab Classic, Flake Style*
1 avocado, halved, pitted, peeled and diced
4 slices sourdough bread, toasted
4 tsp butter, at room temperature
Directions
In medium bowl, stir together eggs, yogurt, lemon juice, salt, black pepper and cayenne pepper. Stir in celery and roasted red pepper. Fold in Crab Classic Flake Style and avocado.
Spread each sourdough toast with butter. Top with crab and egg salad.
Tips: Substitute sourdough bread with whole-grain bread, Italian loaf or French bread, or serve crab and egg salad in tortilla or pita for a sandwich wrap.
Spice lovers, finish toasts with thinly sliced fresh or pickled jalapeño pepper.
Garnish toasts with sprouts or finely chopped fresh parsley or cilantro.
For serving, cut toasts into fingers if desired.
*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.
