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
Combine tomatoes, onion, garlic, oil, vinegar, oregano and sugar in crock pot.
Cover and cook on LOW for 2 hours
Add crabmeata, salt and pepper. Stir gently to mix, taking care not to break up crabmeat lumps. Cook on LOW for 1 hour
Fold in basil. Serve on toasted baguette slices.
Serving suggestion: Crab topping can also be served with Melba toast or whole grain crackers.