Crab Bruschetta

Name: Crab Bruschetta
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

12 ingredients

16 steps

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

Directions

1

Preheat oven to 400 degrees F.
2

Place the bread slices on cookie sheets and brush with olive oil.
3

Place the cookie sheets in the center of the oven and bake for 5-8 minutes.
4

Meanwhile, place the crab in a large bowl and set aside.
5

In a small bowl, combine the mayonnaise, sour cream, parmesan, salt and pepper, chives and hot sauce.
6

Pour this mixture over the crab and gently fold to combine.
7

Place the crab mixture into the refrigerator to chill until the bread is done.
8

Remove the bread from the oven and transfer to a sheet of parchment paper.
9

Carefully rub the cut side of the garlic onto the baguette pieces.
10

Be carefulthey will be very hot.
11

Top each piece with a heaping teaspoon of the chilled crab mixture.
12

Garnish with a slice of cherry tomato and chives.
13

Makes 30 bruschetta.
14

If you have any left-over crab mixture, it should keep for a day or two at the most.
15

Use it to top your salads.
16

Enjoy!