Crab Bruschetta

Yield: 12 servings ( Serving Size: 16 appetisers )
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  • 2 can(s) 6 ounces each lump crabmeat, drained
  • 1 cup(s) chopped seeded plum tomatos
  • 1/2 cup(s) finely choppe shallots
  • 2 clove(s) garlic, minced
  • 8 slice(s) Italian Bread 1/2 inch thick
  • 1 and 1/2 teaspoon(s) minced fresh basil or 1/2 teaspoon dryed
  • 3/4 teaspoon(s) minced fresh oregano or 1/4 teaspoon dryed
  • 2 tablespoon(s) plus 1/4 cup olive oil, divided


  1. In a large skillet, saute shallots and garlicin 2 tablespoons of oil until tender. Add crab, tomatoes, basil, and oregano; cook and stir for 56 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 12 minutes on each side. Cut each slice in half; top with crab mixture.
January 2010

This recipe is a personal recipe added by chattypatti44 and has not been tested or endorsed by MyRecipes.

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