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