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Lemon and Dill Crab Bruschetta

October 18, 2017

Download Recipe: Lemon and Dill Crab Bruschetta

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves: 14 Slices
Prep Time: 5 Minutes
Cook Time: 7 Minutes

 

Ingredients:

 

Toasts
1 Loaf of Ciabatta or Sourdough Bread (Sliced into 1/2 inch portions)
Extra Virgin Olive Oil (for drizzling)
Salt and Pepper

 

Topping
1 pound of fresh crabmeat (drained)
1/4 cup capers (drained and rinsed in cold water)
1 1/2 teaspoons of fresh dill
1/3 cup of Lite Mayonnaise
1/2 Lemon (juiced) + Zest (reserve for garnish)
1 teaspoon of crushed red chili flakes (optional for extra spice)
1 tablespoon of butter
1/4 Panko (Japanese breadcrumbs)
Salt and Cracked Black Pepper

 

Garnish:

Alfalfa Spouts

 

Equipment:
1 cookie sheet
1 large mixing bowl
1 small sauté pan
1 spoon
1 wooden spoon
1 Microplane (Zester)

 

Directions:


Toast
1. Preheat oven to broil move rack to top of oven. .
2. Meanwhile, Slice bread, arrange slices on cookie sheet, drizzle with olive oil and salt and
pepper.
3. Place bread in oven watch carefully, will cook in 2-3 minutes. (Remove when golden brown)

 

Topping
1. In a large bowl mix together capers, dill, lite mayonnaise, lemon juice, salt, pepper, and chili
flakes.
2. Slowly fold in crab.
1. In a small sauté pan melt butter over medium-high heat. Once melted, add bread crumbs to
pan, stir and cook until golden brown about 4 minutes.
To Plate:
Add crab mixture to toasted bread, top with breadcrumbs, lemon zest, and spouts.
Enjoy!

 

 

 

www.TradingDishes.com

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