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* ½ cup [[onion]], chopped
* ½ cup [[onion]], chopped
* 1 x 8-ounce French [[baguette]]
* 1 x 8-ounce French [[baguette]]
* Fresh ground [[black pepper|pepper]]
* Fresh ground [[pepper]]
== Directions ==
== Directions ==

Revision as of 14:35, May 17, 2010


Shrimp and Crab Bruschetta from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain

  • Cook Time: 10 minutes
  • Serves: 12



  1. In a medium bowl, mix 1 tablespoon of the vegetable oil, lemon juice, chives, mint and garlic.
  2. Add crabmeat, shrimp, tomatoes, and onion and mix well.
  3. Cut baguette diagonally into ½-inch-thick slices. Brush each side with some of the remaining oil and sprinkle lightly with fresh ground pepper.
  4. Broil bread slices about 3-4 inches from heat for 1–2 minutes or until toasted. Turn and broil other side until toasted.
  5. Spoon equal amounts of the crab mixture onto each toasted slice of bread and serve.
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