Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 93
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 9 mg
  • Sodium:
  • 103 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g


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Crab Bruschetta

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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 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.


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