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Categories:Viewed: 59 - Published at: 7 months ago
Ingredients
- 1 loaf French Bread Baguette, Cut Into 1/2-inch Slices (1 Loaf Should Yield About 30 Slices)
- 3 Tablespoons Olive Oil
- 18 ounces, weight Canned Lump Crab Meat, Drained
- 13 cups Mayonnaise
- 1 Tablespoon Sour Cream
- 1 Tablespoon Grated Parmesan Cheese
- 1/4 teaspoons Sea Salt
- 1/4 teaspoons Pepper
- 1 Tablespoon Fresh Or Freeze Dried Chives, Plus Some For Garnish
- 2 dashes Hot Sauce
- 1 clove Garlic, Cut In Half
- 30 slices Cherry Tomatoes, For Garnish
Method
- Preheat oven to 400 degrees F.
- Place the bread slices on cookie sheets and brush with olive oil.
- Place the cookie sheets in the center of the oven and bake for 5-8 minutes.
- Meanwhile, place the crab in a large bowl and set aside.
- In a small bowl, combine the mayonnaise, sour cream, parmesan, salt and pepper, chives and hot sauce.
- Pour this mixture over the crab and gently fold to combine.
- Place the crab mixture into the refrigerator to chill until the bread is done.
- Remove the bread from the oven and transfer to a sheet of parchment paper.
- Carefully rub the cut side of the garlic onto the baguette pieces.
- Be carefulthey will be very hot.
- Top each piece with a heaping teaspoon of the chilled crab mixture.
- Garnish with a slice of cherry tomato and chives.
- Makes 30 bruschetta.
- If you have any left-over crab mixture, it should keep for a day or two at the most.
- Use it to top your salads.
- Enjoy!
