Crab Bruschetta

Here’s a terriﬁc party food, with a guarantee of no leftovers.

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

Preheat the oven to 350°F.
Combine the crabmeat, tomatoes, onion, the minced garlic clove, and the basil in a medium bowl. Add 2 tablespoons of the olive oil and toss with a fork to combine. Season to taste with salt and pepper.
Arrange the baguette slices on a baking sheet. Toast in oven until golden, about 5 minutes. Immediately rub the three garlic cloves over one side of the bread slices. Drizzle lightly with the remaining 2 tablespoons olive oil. Serve topped with the crab mixture.

Recipe and photo courtesy of Trident Seafoods, National Fisheries Institute

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