Crab Chipotle Tomato Bruschetta Food

CRAB BRUSCHETTA

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.

CHIPOTLE BRUSCHETTA

Steps:

• Paint one side of the baguette slices with olive oil , place oil side up on a cookie sheet and toast in a 300F oven until lightly browned, flip & just dry the bottom side.
• A head of time chop your tomatoes, finely chop the chipotle peppers and grate your cheese.
• Preheat oven to 350f.
• 20 minutes before serving assemble the Bruschettas.
• Evenly distribute the tomatoes on the 12 slices, top with apprx 1 tsp chpotlr and cheese.
• Place in 350f oven for apprx 15 minutes or until the cheese has melted. I like to turn on the broiler for the last minute or two.

SIMPLE CRAB BRUSCHETTA

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.

CRAB, CHIPOTLE & TOMATO BRUSCHETTA

Steps:

• Mix together the crab, chipotle & tomato.
• Put a heaping tsp on each toasted baguette slice, toasted side down.
• Shake 1/2 tsp of parmesan on top of each.
• Bake in 375F oven for 10 minutes.
• Brown under broiler for 2 minutes if necessary.

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

CRAB AND LEMON BRUSCHETTA

Steps:

• For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
• For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
• For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
• Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

IMITATION CRAB BRUSCHETTA

Steps:

• Preheat oven to 350.
• Arrange bread on baking sheet. Spread lightly with olive oil, mixed with garlic.
• Mix remaining ingredients, and toss with 2 tablespoons Olive oil.
• Serve bread topped with crab mixture.