Crock Pot Blue Crab Bruschetta

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Crock Pot Blue Crab Bruschetta

Crock Pot Blue Crab Bruschetta

  • 4 cups Peeled, seeded and diced roma or plum tomatoes
  • 1 cup diced white onion
  • 2 tsp minced garlic
  • ½ cup olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp dried oregano
  • 2 tbsp sugar
  • 1 pound lump blue crabmeet, picked over for shells
  • 1 ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup minced fresh basil
  • 2 baguettes, sliced and toasted
  1. Combine tomatoes, onion, garlic, oil, vinegar, oregano and sugar in crock pot.

  2. Cover and cook on LOW for 2 hours

  3. Add crabmeata, salt and pepper. Stir gently to mix, taking care not to break up crabmeat lumps. Cook on LOW for 1 hour

  4. Fold in basil. Serve on toasted baguette slices.

Serving suggestion: Crab topping can also be served with Melba toast or whole grain crackers.