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Active time
20 minutes
Total time
20 minutes
4 Servings

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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

Yield: 4 Servings

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