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A few years back, a family friend was heavy into crabbing. Every Saturday morning, he'd grab his nets and head out to catch crabs. He'd returned with buckets full which he'd then boil and share. For one summer, nearly every dish featured locally caught crabs. When you have a surplus of crabs, you find lots of interesting ways to incorporate them into meals. If you're like me, though, the last thing you want to do in the middle of a hot summer day is heat up the kitchen. This crab bruschetta fits the bill. Make it to share as an appetizer for your summer gathering or load up a plate and hoard it for yourself.
4 slices of Italian-style bread
1-2 cloves of garlic, peeled and crushed
6 ½ oz. of cherry tomatoes, halved
½ tbsp. lemon zest
2-3 tbsp. olive oil, plus a little extra for brushing
2 tsp. balsamic vinegar
8 oz. crab meat, fresh or tinned
Brush the bread with olive oil and grill or toast until lightly golden and crisp. Once toasted, rub each slice with crushed garlic.
Combine the tomatoes, lemon zest, olive oil, balsamic vinegar, and any remaining garlic and allow to marinate for 10 minutes.
Add crab meat to the mixture and some torn basil leaves. Combine well.
To serve, spoon the mixture over each slice of bread and serve immediately.
(If you're using tinned crab, chill the tin and drain well before adding.)
Shore Publishing, LLC
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Publisher: Robyn Collins-Wolcott
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