Crab & Shrimp Bruschetta

Crab & Shrimp Bruschetta

Simple, fresh and delicious, this bruschetta is a little slice of summer you can enjoy all year long!

Ingredients

  • 1 cup cooked 70-90 count peeled and deveined shrimp, thawed if necessary (6 ounces)
  • 1 cup refrigerated or canned white and/or lump crabmeat, drained and picked through
  • 1 loaf French baguette
  • 1/2 tsp kosher salt
  • 1/4 cup finely shredded Pamesan cheese
  • 1/4 cup rice vinegar
  • 1/4 tsp ground black pepper
  • 3 tbs slice d fresh basil leaves
  • 3/4 cup extra virgin olive oil
  • 4 garlic clove s
  • 4 medium Roma tomatoes, diced (2 cup s)

Directions

1. In blender, puree garlic, and oil until smooth. In large bowl, combine 3 tablespoons oil mixture, tomatoes, crabmeat, shrimp, rice vinegar, basil, salt, and pepper.

2. Cut bread into 1-inch-thick slices and brush generously with remaining oil mixture. Preheat grill pan over high heat. Grill bread slices 1 minute per side. To serve, spoon seafood mixture onto bread; top with cheese.

Prep Time
15 min
Cook Time
5 min
Serves
12

Nutrition Information

Calories
241
Total Fat
14g
Saturated Fat
2g
Cholestrol
50mg
Sodium
343mg
Carbs
18g
Fiber
1g
Protein
10g

 

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