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Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette

Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette

Sweet coastal Dungeness crab layered over buttery Haas avocado and golden toasted country sourdough, brought to life with a radiant Cara Cara orange and pink peppercorn vinaigrette. It is the epitome of Paris café culture meeting the sun-drenched bounty of midday California.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 6 minutes
4
easy
lunch
california bistrodungeness crabtartinebistro lunch+1

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Timeline

14 minutes
0m5m10m14m
Whisk Citrus Vinaigrette
5m
Toast Sourdough Slices
6m
Dress Dungeness Crab
3m
Fan Avocado on Toast
3m
Assemble and Garnish Tartines
3m

Ingredients

  • 8 oz fresh Dungeness crabmeat(picked through carefully for shells)
  • 2 ripe Hass avocados(halved, pitted, and sliced into thin crescents)
  • 4 thick slices rustic sourdough bread(country boule or levain)
  • 2 tbsp unsalted European butter(softened at room temperature)
  • 1 garlic clove(cut in half for rubbing toast)
  • 1 Cara Cara orange(zested and segmented; reserve 2 tbsp juice for vinaigrette)
  • 1 tbsp Meyer lemon juice(freshly squeezed)
  • 1 small French grey shallot(minced finely)
  • 1 tsp Dijon mustard(traditional smooth style)
  • 4 tbsp extra-virgin olive oil(fruity, cold-pressed)
  • 1 tsp pink peppercorns(lightly crushed)
  • 2 tbsp fresh chives(finely snipped)
  • 2 tbsp fresh chervil or tarragon leaves(tender pluche leaves)
  • 1 cup tender watercress or petite pea greens(washed and dried)
  • 0.5 tsp flaky sea salt(such as Maldon or fleur de sel)
  • 2 tbsp Cara Cara orange juice(Juice from the Cara Cara orange used for zest)

Instructions

  1. 1

    In a small ceramic bowl, macerate 1 small minced French grey shallot with 2 tbsp Cara Cara orange juice, 1 tbsp Meyer lemon juice, and 1 tsp Dijon mustard. Let stand for 5 minutes to soften the shallot's bite, then vigorously whisk in 4 tbsp extra-virgin olive oil until glossy and emulsified. Stir in 1 tsp lightly crushed pink peppercorns and a pinch of 0.25 tsp flaky sea salt.

    5 min

    Tip: Macerating the shallots in the citrus first takes away their raw sulfur sting and leaves behind sweet, rosy fragrance.

  2. 2

    Generously spread both sides of 4 thick slices rustic sourdough bread with 2 tbsp softened unsalted European butter. Heat a wide cast-iron skillet over medium heat and toast the bread for about 3 minutes per side until deeply golden brown and crisp around the crusts. Remove from heat and gently rub the cut side of 1 halved garlic clove across the warm, craggy surface of each slice.

    6 min

    Tip: A gentle rub of raw garlic into warm, butter-toasted levain provides instant bistro aroma without overpowering the delicate crab.

  3. 3

    In a chilled mixing bowl, gently toss 8 oz picked Dungeness crabmeat with 1 tablespoon of the prepared Cara Cara vinaigrette, 2 tbsp finely snipped chives, and half the zest from the 1 Cara Cara orange. Keep your touch light so the sweet jumbo lumps remain intact.

    3 min

    Tip: Treat fresh crab like spun glass—fold it with a rubber spatula or clean fingertips rather than stirring roughly.

  4. 4

    Fan 2 sliced ripe Hass avocados across the toasted sourdough slices, lightly pressing them so they grip the bread. Sprinkle the avocado directly with a dash of 0.25 tsp flaky sea salt and a spoonful of the citrus vinaigrette.

    3 min

    Tip: Salting and dressing the avocado directly before crowning it with the crab guarantees balanced seasoning throughout every bite.

  5. 5

    Mound the dressed crabmeat generously over the avocado beds. Top each tartine with reserved Cara Cara orange segments, 1 cup tender watercress, and 2 tbsp fresh chervil leaves. Drizzle the remaining vinaigrette over the greens and crab, finish with the remaining orange zest, and serve immediately.

    3 min

    Tip: Serve immediately alongside a chilled glass of dry pét-nat or mineral Chenin Blanc.

Chef's Notes

Whenever Dungeness season approaches along the Pacific, my bistro mind races straight to open-faced tartines. The sweet, oceanic silk of cold crab against lush, buttery Hass avocado needs only the sunlit punch of California citrus and peppery olive oil to feel utterly celebratory for an autumn lunch on the patio.

Frequently Asked Questions

How long does Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette take to make?

Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette takes about 21 minutes total. That includes 15 minutes of prep and 6 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette?

The main ingredients are: fresh Dungeness crabmeat, ripe Hass avocados, rustic sourdough bread, unsalted European butter, garlic clove, Cara Cara orange, Meyer lemon juice, French grey shallot, Dijon mustard, extra-virgin olive oil, pink peppercorns, fresh chives, fresh chervil or tarragon leaves, tender watercress or petite pea greens, flaky sea salt, Cara Cara orange juice.

What type of meal is Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette?

Bistro Dungeness Crab & Hass Avocado Tartine with Cara Cara Citrus Vinaigrette is categorized as: lunch.