Imitation Crab Bruschetta Recipes

CRAB AND LEMON BRUSCHETTA

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.

CRAB BRUSCHETTA

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.

IMITATION CRAB AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Heat oil in a large skillet over medium heat. Add frozen vegetables; cook and stir until heated through, 5 to 7 minutes. Remove from the heat, drain, and transfer to a large bowl.
• While the vegetables are cooking, place bread cubes in a bowl and drizzle melted butter over top. Toss gently to coat and set aside.
• Add condensed soup, cream cheese, imitation crab, and seafood seasoning to the vegetables; stir to combine. Transfer to the prepared baking dish. Sprinkle with buttered bread cubes.
• Bake in the preheated oven until bubbly, about 25 minutes.

SPICY SHRIMP AND CRAB BRUSCHETTA

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.

JOHN SIERP'S CRAB BRUSCHETTA

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.

SIMPLE CRAB BRUSCHETTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.
• Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.

IMITATION CRAB BRUSCHETTA

Steps:

• Preheat oven to 350.
• Arrange bread on baking sheet. Spread lightly with olive oil, mixed with garlic.
• Mix remaining ingredients, and toss with 2 tablespoons Olive oil.
• Serve bread topped with crab mixture.