Surimi Avocado Toast

Name: Surimi Avocado Toast | Louis Kemp | Recipes | Trident Seafoods
Yield: 2 servings
Ingredients: 1/2 cup; Louis Kemp Crab Delights® Flake Style; 1 ripe avocado; 1/2 tsp lemon juice; Salt and black pepper, to taste; 1 tsp mayonnaise; 1/4 tsp Dijon mustard; 2 slices sourdough or multigrain bread, toasted; Olive oil, for drizzling (optional); Red pepper flakes, microgreens, or chopped chives (optional, for garnish)

10 minutes 2 servings

This Avocado Toast is a gourmet twist on a brunch classic. A ripe avocado is mashed with a splash of lemon juice, salt, and black pepper, then spread over toasted sourdough or multigrain bread. It’s topped with a luscious crab salad made from Louis Kemp Crab Delights® Flake Style, gently mixed with mayonnaise and a hint of Dijon mustard for a tangy, savory finish. A drizzle of olive oil adds richness, while optional garnishes like red pepper flakes, microgreens, or chopped chives bring freshness and flair. Perfect for a light lunch or an elevated brunch bite.

Ingredients

1/2 cup Louis Kemp Crab Delights® Flake Style
1 ripe avocado
1/2 tsp lemon juice
Salt and black pepper, to taste
1 tsp mayonnaise
1/4 tsp Dijon mustard
2 slices sourdough or multigrain bread, toasted
Olive oil, for drizzling (optional)
Red pepper flakes, microgreens, or chopped chives (optional, for garnish)

Directions

In a small bowl, mash avocado with lemon juice, salt, and black pepper to taste. Set aside.
In another bowl, mix Louis Kemp Crab Delights® Flake Style with mayonnaise and Dijon mustard.
Toast bread slices to your preferred doneness.
Spread mashed avocado evenly over the toast, then top with the surimi mixture.
Drizzle with olive oil and garnish with red pepper flakes, microgreens, or chopped chives, if desired. Serve immediately.