Take this twist on plain tomato bruschetta and spice things up. Here’s a quick and dirty recipe for a healthy and delicious crab and shrimp version of bruschetta that I learned from a friend. It’s a snap to throw together and tastes great.
Crab and Shrimp Bruschetta
Serves 2
A handful of raw shrimp, peeled and roughly chopped
1/2 can of good quality crab meat
1/2 avocado, diced
1 tomato, diced
1/2 red onion, diced
1 lime
A handful of cilantro, chopped
French baguette
olive oil
In a small saute pan, melt a pat of butter. Cook shrimp and crab together until shrimp is cooked through. Set aside.
Combine avocado, tomato and red onion in a bowl. Squeeze lime over mixture. Add cooked shrimp and crab into bowl. Toss together. Mix in the cilantro. Season with salt and pepper.
Cut the baguette into slices, slightly at an angle. Place slices on a baking sheet and drizzle with oil. Season with salt and pepper. Bake in a 350 degree oven for 5-10 minutes, or until lightly toasted.
Plate the bread toasts and scoop a spoonful of bruscetta filling over.
This article appears in Oct 27 – Nov 2, 2009.
