Lemon and Dill Crab Bruschetta

Download Recipe: Lemon and Dill Crab Bruschetta

Lemon and Dill Crab Bruschetta

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


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


Alfalfa Spouts

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


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!


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