Crab Bruschetta Recipe
Crab Bruschetta Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
Recommended: Fresh Basil Recipes
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 piece: 93 calories, 6g fat (1g saturated fat), 9mg cholesterol, 103mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 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)
  1. 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.
  2. 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.
Originally published as Crab Bruschetta in Taste of Home August/September 2007, p21

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