Crab and Shrimp Bruschetta
Creamy crab and shrimp spread onto a crispy ciabatta topped with smoked tomatoes provides the right balance of flavors and textures. The crab and shrimp bruschetta is absolutely delicious and easy to make.
Equipment
- Oven
Ingredients
Bruschetta Toppings
- 8 oz Lump crab & cooked shrimp chopped
- ¼ cup Mayonnaise
- 2 teaspoon Lemon juice
- ½ teaspoon Fine Sea Salt
- ¼ teaspoon Garlic powder
- ⅛ teaspoon Black pepper
Bruchetta Base
- 3 rolls Ciabatta (making 4 pieces per each bread = 12 bites in total)
- 3 tablespoon Olive Oil
Garnish
- 12 Grape tomatoes
- Alfalfa Sprouts
Instructions
Prep
- In a bowl, mix together the mayonnaise, lemon juice, sea salt, garlic powder, and black pepper. Fold in the crab and shrimp. Cover and place in the refrigerator until ready to serve. Preheat the oven to 350 degrees F. Cut the ciabatta rolls lengthwise. Brush the bread with olive oil. In a pan place tomatoes.
Cook
- Place the bread brushed with olive oil in the oven for 10 minutes. You will also place the pan of tomatoes in but only for 3 to 5 minutes, ensure the tomatoes don’t become too mushy and hold their form.
Serve
- Cut the bread diagonally, you will now have triangles. Spread a generous amount of seafood dip onto the bread. Top with a tomato and alfalfa sprouts.