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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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. 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:
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.
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