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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