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Crab Bruschetta

Heart Healthy Crab Bruschetta Recipe

               
Crab Bruschetta
Crusty toasted bread is topped with a lemony crab mixture for mouthwatering results in this heart-healthy appetizer recipe. Diced shallots and capers keep things interesting with a pleasantly sharp taste.
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Ingredients
Recipe yields 12 servings
1 lb lump crabmeat, pasteurized
1/4 cup olive oil plus 2 Tbsp olive oil
3 Tbsp fresh lemon juice
3 Tbsp capers, drained
3 Tbsp diced shallot 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 1/2-inch slices
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Helpful how to videos
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Directions
Step 1

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.

Step 2

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.

Time: 20 minutes
Servings: 12
Calories: 137
Make this for:
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 slices
Per serving:
calories:137
total fat:8g
sat fat:1g
cholesterol:30mg
sodium:271mg
total carb:10g
fibers:1g
proteins:9g

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Heart Healthy Crab Bruschetta Recipe
Ingredients
Recipe yields 12 servings
1 lb lump crabmeat, pasteurized
1/4 cup olive oil plus 2 Tbsp olive oil
3 Tbsp fresh lemon juice
3 Tbsp capers, drained
3 Tbsp diced shallot 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 1/2-inch slices
Directions
Step 1

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.

Step 2

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.

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