Crab Bruschetta Recipe

Crab Bruschetta Recipe photo by Taste of Home

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"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 Cokenour jots from Monticello, Utah.

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Crab Bruschetta Recipe

Prep/Total Time: 20 min.

Yield: 16 Servings

10 10 20

Ingredients

1/2 cup finely chopped shallots
2 tablespoons plus 1/4 cup olive oil, divided
2 garlic cloves, minced
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 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. 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.

Nutritional Facts 1 serving (1 piece) equals 93 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 103 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.

Originally published as Crab Bruschetta in Taste of Home August/September 2007, p21