6 — 8 ounces fresh or canned, drained crabmeat
2 large tomatoes, seeded and diced
½ cup minced onion
4 garlic cloves, one minced, three cut into halves
2 tablespoons chopped fresh or 2 teaspoons dried basil
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 baguette, sliced about 1” thick, preferably whole grain
Recipe and photo courtesy of Trident Seafoods, National Fisheries Institute
Links
[1] https://oldwayspt.org/grain/wheat