Wednesday, February 17, 2016

How to cook warm blue crab bruschetta

Are you looking for an easy crab recipe that is full of fresh ingredients, textures, and taste? Let me share how to cook warm blue crab bruschetta. It's a shellfish recipe full of Italian flavors and summer ingredients. If your unable to find lump blue shell crab, canned lump crab or chilled diced shrimp could be used as a substitute.

Start the Appetizer recipe with:
4 cups peeled, seeded and diced Roma or plum tomatoes
1 cup diced white onions
2 teaspoons minced garlic
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
2 tablespoons sugar
1 pound lump blue crab meat, check for shells
1 1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/3 cup minced fresh basil
2 baguettes, sliced and toasted golden (I like to use a little bit of olive oil on the slices to give it a really golden color from the toasting.)

Combine tomatoes, onion, garlic, oil, vinegar, oregano and sugar in a slow cooker. Cover and cook on low for two hours.

Add crab meat, salt and pepper. Stir gently to mix ingredients, taking care not to break up the crab meat lumps. Cook on low for one more hour.

Once done cooking, fold in basil and serve on the toasted baguette slices. 

This recipe will make 16 servings or two appetizers per person. You can also serve the warm blue crab on melba toast, whole grain crackers, sour dough slices, or in appetizer service spoons.

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