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Chef with red wine glass

SHRIMP AND CRAB BRUSCHETTA

Yield: 12-14 servings

Ingredients: 

    • 3 tablespoons vegetable oil, divided
    • 1 tablespoon lemon juice
    • 1 tablespoon fresh chives, chopped
    • 1 tablespoon fresh mint, chopped
    • 1 clove garlic, minced
    • 1 6-ounce can crabmeat, drained
    • 8 ounces peeled, deveined, cooked shrimp, coarsely chopped
    • 1 cup tomatoes, chopped
    • 1/2 cup onion, chopped
    • 1 8-ounce French baguette
    • Fresh ground pepper
     

Directions:

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 1/2-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.
 

NUTRITION FACTS:
Serving Size: 1/12 of recipe (62 g)
Servings Per Recipe: 12

    Amount per serving
    Calories 106
    Calories from fat 39
    Total Fat 4 g
    Saturated Fat 0 g
    Cholesterol 17 mg
    Sodium 168 mg
    Total Carbohydrates 11 g
    Dietary Fiber 1 g
    Sugars 0 g
    Protein 5 g
    Vitamin A 2%
    Vitamin C 8%
    Calcium 4%
    Iron 4%
     

King County Washington Public Health - www.metrokc.gov
 

 

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