Best Crab And Lemon Bruschetta Recipes

LEMON PARSLEY BRUSCHETTA

Lemon Parsley Bruschetta image

Provided by Giada De Laurentiis

Time 13m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 (3 1/2 by 1/2-inch-thick) slices rustic white bread, halved
1 large garlic clove
1 tablespoon chopped fresh Italian parsley leaves

Steps:

Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.

SPICY SHRIMP AND CRAB BRUSCHETTA

Spicy Shrimp and Crab Bruschetta image

Categories Appetizer Crab Shrimp Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup bottled clam juice
6 ounces uncooked large shrimp, peeled, deveined
6 green onions, thinly sliced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 ounces crabmeat, drained
1/2 baguette, cut diagonally into 1/3-inch-thick slices
3 tablespoons (about) olive oil

Steps:

Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.

SIMPLE CRAB BRUSCHETTA

Simple crab bruschetta image

This easy Spring starter is perfect for the beginnings of an Easter feast. Thick slices of sourdough, crab and crunchy radishes make a fresh, zesty starter

Provided by Sophie Godwin - Cookery writer

Categories Starter

Time 20m

Yield 6 as a starter

Number Of Ingredients 8

Ingredients

6 large slices sourdough
3 tbsp olive oil , plus extra for drizzling
200g mixed white and brown crabmeat (we used Cornish Fifty Fifty)
2 lemons , 1 zested and juiced, 1 cut into wedges to serve
½ tsp chilli flakes
50g Greek yogurt
150g bag mixed radishes , roughly chopped
handful parsley , leaves picked

Steps:

Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.
Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.

Nutrition Facts : Calories 287 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

CRAB BRUSCHETTA

Crab Bruschetta image

"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Cokenour jots from Monticello, Utah.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 16 appetizers.

Number Of Ingredients 8

Ingredients

1/2 cup finely chopped shallots
2 tablespoons plus 1/4 cup olive oil, divided
2 garlic cloves, minced
2 cans (6 ounces each) lump crabmeat, drained
1 cup chopped seeded plum tomatoes
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
8 slices Italian bread (1/2 inch thick)

Steps:

In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat., Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.