Buttery Garlic Crab Bruschetta

Dec 09, 2022 | Pescatarian, Quick and Simple | By aquastar


Dressed succulent and rich tasting crab meat, fresh tomatoes, basil, and onions, piled high on crispy, buttery garlic bruschetta. This delicious recipe works morning, noon, or night!


Star Cut™ King Crab Legs & Claws

Star Cut™ King Crab Legs & Claws


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  • 8 oz crab meat, picked from shell
  • ¼ cup onion, diced
  • ½ cup grape tomatoes, halved or diced
  • 1 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp basil, roughly chopped
  • 1 Tbsp parsley, roughly chopped
  • Salt & pepper to taste
  • 1 stick unsalted butter, melted
  • 1 Tbsp garlic, minced
  • 1 baguette, sliced to about ¾ in.

To make


Preheat oven to 400℉ (200°C). Line a baking sheet with foil and lightly coat with oil or cooking spray.

Combine the crab meat, onion, tomato, lemon juice, olive oil, basil, parsley, salt, and pepper in a medium mixing bowl. Lightly toss to prevent breaking the crab meat apart. Store in the refrigerator until the baguette slices have been toasted.

Combine the garlic with the melted butter and brush each slice of baguette. Place on tray and bake at 400℉ (200°C) for 5—6 minutes, or to desired crispness.

Evenly divide the bruschetta mixture atop each piece of toasted baguette and enjoy!

Serving Suggestions

Serve immediately to prevent soggy bread.

If in-shell crab is not available, colossal or premium grade refrigerated crab meat works just as well.