Simple Crab Bruschetta Recipes

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.

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.

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.

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.

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.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

CRAB & POLENTA BRUSCHETTA

Steps:

• Coat a 9-inch square baking pan with non-stick spray; set aside.
• MAKE THE POLENTA:.
• Combine water and salt in a saucepan over high heat.
• Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
• Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
• Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
• Preheat a grill pan over high heat or preheat broiler to low.
• Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
• Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
• Cut squares into triangles.
• MAKE THE CRAB SALAD:.
• Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
• Gently stir in crabmeat with a fork to coat with dressing.
• To serve, top each polenta triangle with 1 teaspoon crab salad.