TC Recipe: Crab and Avocado Mousse Bruschette

February 16 2010

By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces



  • 4 lg avocados
  • 1 jalapeño, diced
  • 3 limes, juiced
  • 2 tsp fresh cilantro, chopped
  • 5 T virgin olive oil
  • ½ C spanish sherry vinegar or red wine vinegar
  • 1½ T smoked paprika
  • 2 T cayenne pepper
  • 4 cloves garlic, minced
  • fresh ground black pepper
  • 1 tsp cumin
  • 1 bay leaf
  • salt
  • 1 leek
  • 1 lb crab meat
  • Melba toast or other cracker (toasted bread can be substituted)


Avocado Mousse:
Cut avocado in half and remove pit. Take meat out of skin and place in food processer. Add jalepeno, lime juice and cilantro. Blend on high slowly adding 1 tbsp of olive oil until creamy smooth texture. Add salt and pepper to taste. Set aside.

Sauce Rojo:
In medium bowl place remaining olive oil, vinegar, paprika, cayenne pepper, garlic, cumin, bay leaf, ½ tsp of salt and ½ tsp of black pepper. Blend all ingredients well together. (A hand blender is helpful for this).

Take Melba Toast (cracker or bread) and spread a layer of mousse. Add a small amount of crab and top with ½ tsp of Sauce Rojo. Repeat until all crab is used.