Crab Bruschetta
Taste of Home
- try a FREE ISSUE today!
"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Petrara jots from Lancaster, Pennsylvania.
SERVINGS: 16
CATEGORY: Appetizer
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
- 1/2 cup finely chopped shallots
- 2 garlic cloves, minced
- 2 tablespoons plus 1/4 cup olive oil, divided
- 2 cans (6 ounces each) lump crabmeat, drained
- 1 cup chopped seeded plum tomatoes
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 8 slices Italian bread (1/2 inch thick)
Directions:
In a large skillet, saute shallots and garlic in 2 tablespoons oil until tender. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat.
Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture. Yield: 16 appetizers.