Crab Bruschetta Recipes

CRAB AND LEMON BRUSCHETTA

Crab and Lemon Bruschetta image

Provided by Giada De Laurentiis

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Steps:

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

JOHN SIERP'S CRAB BRUSCHETTA

John Sierp's Crab Bruschetta image

This crab bruschetta recipe is courtesy of John Sierp.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

Ingredients

7 plum tomatoes, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons John Sierp's Garlic Oil
1 bunch fresh parsley leaves, chopped
10 fresh basil leaves, julienned
Sea salt
Freshly cracked black pepper
1 loaf Italian bread, sliced diagonally 1/4-inch thick
1/2 pound jumbo lump crab meat, picked over
Old Bay seasoning, for garnish

Steps:

In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.
Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.
Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.

CRAB BRUSCHETTA

Crab Bruschetta image

"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.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 16 appetizers.

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SPICY SHRIMP AND CRAB BRUSCHETTA

Spicy Shrimp and Crab Bruschetta image

Categories Appetizer Crab Shrimp Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup bottled clam juice
6 ounces uncooked large shrimp, peeled, deveined
6 green onions, thinly sliced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 ounces crabmeat, drained
1/2 baguette, cut diagonally into 1/3-inch-thick slices
3 tablespoons (about) olive oil

Steps:

Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.

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