Crab Bruschetta
"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Cokenour jots from Monticello, Utah.
Ingredients
- 1/2 cup finely chopped shallots
- 2 tablespoons plus 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 2 cans (6 ounces each) lump crabmeat, drained
- 1 cup chopped seeded plum tomatoes
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 8 slices Italian bread (1/2 inch thick)
