Crab Bruschetta

Name: Crab Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 appetizers.
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)

"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.

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.