Browned Butter Crab Bruschetta |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a no tomato bruschetta type recipe I created to try and showcase some great lump crab meat I was able to get. It's a filling appetizer that is good hot or room temperature. Ingredients:
8oz cooked lump crab |
1 1/2 sticks butter |
1 large or 2 small shallots, diced |
2 cloves garlic, minced |
1/4 cup white wine |
2t heavy cream |
1t old bay seasoning |
1 roasted red pepper, chopped |
3t fresh parsley, chopped |
1 large french or italian baguette, sliced on the bias in 12, 1 inch slices |
1/4 cup fresh parmesan, grated |
salt and fresh ground pepper |
Directions:
1. Melt butter in medium saute pan over medium heat.
2. Add shallots and cook, stirring often, until shallots are dark brown and butter is nutty brown. You are not looking for a burned outcome: shallots and butter will be dark, but their taste should not be burnt See Photo
3. Add garlic, wine, Old Bay salt and pepper. Lower heat and simmer to reduce by about half.
4. Add cream and stir to combine and heat through.
5. Remove from heat.
6. Let cool slightly while mixing crab and slicing bread.
7. In medium glass bowl, combine crab, roasted red pepper and parsley. See Photo
8. Dip one cut side of each piece of bread into melted butter mixture then place, dry side down, on baking sheet or stone. See Photo
9. Bake at 400 for about 10-12 minutes until bread is toasted around the edges. See Photo
10. Meanwhile, add rest of the butter/shallot mixture to the crab mixture and mix well.
11. Remove from oven and top each slice with an equal amount of the crab topping.
12. Sprinkle each piece with grated Parmesan. See Photo
13. Bake another 5 minutes or so just to warm and slightly melt cheese.
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