RCI-SN.003.0231.001
Shrimp and Crab Bruschetta
Shrimp and Crab Bruschetta from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain Cook Time: 10 minutes Serves: 12
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- vegetable oil3 tablespoonsdivided
- 1 tablespoon
- fresh chives1 tablespoonchopped
- fresh mint1 tablespoonchopped
- garlic1 cloveminced
- x 6-ounce can crabmeat1 unitdrained
- peeled8 ouncesde-veined, cooked shrimp, coarsely chopped
- tomatoes1 cupchopped
- onion½ cupchopped
- x 8-ounce French baguette1 unit
- 1 unit
Method
1
Preheat the oven to 400°F (200°C). Slice the French baguette diagonally into ½-inch-thick slices and arrange on a baking sheet.
2
Brush both sides of each baguette slice lightly with 1.5 tablespoons of vegetable oil and bake until golden and crispy, about 4-5 minutes per side.
8 minutes
3
Remove the toasted baguette slices from the oven and set aside to cool slightly.
4
Heat the remaining 1.5 tablespoons of vegetable oil in a large skillet over medium heat and add the minced garlic, stirring for about 30 seconds until fragrant.
5
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened and translucent.
6
Stir in the chopped tomatoes and cook for 2 minutes until slightly softened.
7
Gently fold in the drained crabmeat and coarsely chopped shrimp, being careful not to break up the seafood pieces, and cook for 1 minute to warm through.
8
Remove from heat and stir in the lemon juice, fresh chives, and fresh mint, then season with fresh ground pepper to taste.
9
Spoon the warm shrimp and crab mixture generously onto each toasted baguette slice and serve immediately while the toasts are still warm.