- Calories: 137
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 271mg
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
Crab Bruschetta Recipe Video
Crab bruschetta is an easy appetizer recipe that will wow your guests. Great for a party, this crab bruschetta appetizer can be made up to 1 week in advance.
- 1 lb pasteurized lump crab meat
- 1/4 cup + 2 Tbsp olive oil
- 3 Tbsp fresh lemon juice
- 3 Tbsp capers, drained
- 3 Tbsp diced shallots or red onion
- 1/4 cup chopped fresh parsley
- 1/8 tsp salt
- Black pepper to taste
- 1 whole wheat baguette (about 12 inches long), cut into 24 (1/2-inch) slices
- In a large bowl, combine crab meat, 1/4 cup of the olive oil, lemon juice, capers, shallots, parsley, salt and black pepper. Mix gently. Cover and chill for at least 1 hour. Crab mixture will keep, refrigerated, for up to 2 days.
- When ready to serve: Heat grill to high. Brush bread slices with remaining 2 tablespoons olive oil and grill on both sides until toasted lightly. Arrange bread on a serving platter and top with crab mixture.
This recipe video features Chef John Brandt-Lee, owner of Avalon Restaurant in West Chester, PA and Avalon Pasta Bistro in Downingtown, PA
Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010