CRAB AND LEMON BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
- For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
- For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
- Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.
SPICY SHRIMP & CRAB COCKTAIL
This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings (about 9 cups)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.
Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.
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.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat., Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.
Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SPICY SHRIMP BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss 1/2 pound peeled shrimp with 1 tablespoon each chopped chives and parsley, 1 teaspoon each red pepper flakes and lemon zest, 1/2 teaspoon paprika, a drizzle of olive oil and a pinch of cayenne. Grill 2 to 3 minutes per side. Spread marinara sauce on the toast rounds. Top with the shrimp; drizzle with olive oil and sprinkle with chopped chives.
ROUND 2 RECIPE - SHRIMP BRUSCHETTA
Steps:
- Heat the oven to 350 degrees F.
- Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
- In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.
SPICY SHRIMP AND CRAB BRUSCHETTA RECIPE
Provided by zeenieme
Number Of Ingredients 10
Steps:
- Bring clam juice to boil in medium sauce pan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp. Mix sliced green onions, mayonnaise, lemon juice, paprika and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. Can be prepared 6 hours ahead. (Cover and chill) Prepare oven to 375 degrees. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.
SIMPLE CRAB BRUSCHETTA
This easy Spring starter is perfect for the beginnings of an Easter feast. Thick slices of sourdough, crab and crunchy radishes make a fresh, zesty starter
Provided by Sophie Godwin - Cookery writer
Categories Starter
Time 20m
Yield 6 as a starter
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.
- Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.
Nutrition Facts : Calories 287 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
SPICY SHRIMP BRUSCHETTA RECIPE - (4.7/5)
Provided by á-73168
Number Of Ingredients 12
Steps:
- Preheat Oven 350 degrees. Slice Italian bread loaf (approximately 1/2" thickness) and lightly toast in the toaster. Place toast onto a cookie sheet. Dice onion, green pepper and mix with garlic, cayenne pepper, salt and pepper. Heat olive oil in a pan and cook onion mixture (about 2 minutes). Add cream cheese and sauce to pan and cook until all combined and cream cheese is melted. Add pepperoni and shrimp and cook enough for shrimp to be heated through. Add 1/4 cup of the cheese mix and remove from the heat. Spoon mixture onto the toast and top with remaining cheese. Place on bottom rack of oven and bake for 5 minutes. Remove from oven and turn on broiler to HI. Place pan on top rack and broil until cheese is lightly browned. Serve immediately. ENJOY!
SPICY SHRIMP AND CRAB BRUSCHETTA
Categories Appetizer Crab Shrimp Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
- Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
- Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.
More about "spicy shrimp and crab bruschetta recipes"
SHRIMP BRUSCHETTA RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (2)Total Time 15 minsCategory SidesCalories 227 per serving
- Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
- In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
- Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!
CRAB AND SHRIMP BRUSCHETTA - A TASTY MESS
From atastymess.com
Estimated Reading Time 3 mins
- Begin by brining your shrimp. Combine water, sugar, and salt in a large bowl and stir. Leaving the head and tails of the shrimp intact, place them in the large bowl full of brining liquid and let them sit for 30 minutes untouched at room temperature.
- While the shrimp is brining, make your aioli sauce. Place the eggs, pepper, salt, lemon juice, clam juice (optional), and garlic in a cuisinart and blend. With motor running, slowly add in the oil in a thin stream. Process until it reaches your desired consistency, which shouldn't be long after you finish adding in the oil. Remove the aioli and store in the refrigerator until you are ready to use.
- After the shrimp are done brining, drain them. Bring a large pot of water, a lemon, and a good amount of pepper to a boil. Place the shrimp in the pot and cook for about 2 minutes, then remove and place into an ice bath. Do not overcook the shrimp - 2-3 minutes for medium size shrimp is all you need! Peel and devein the shrimp, and chop into small pieces.
- Combine the shrimp, crab meat, and celery in a large bowl and season lightly with salt and pepper. Add in a few tbsp. of the aioli, and stir well.
BUTTERY GARLIC CRAB BRUSCHETTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRAB BRUSCHETTA - AN EASY BRUSCHETTA RECIPE TO MAKE AT …
From savoryexperiments.com
HOT CAJUN SHRIMP DIP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY SHRIMP AVOCADO BRUSCHETTA - SIMPLY DELICIOUS
From simply-delicious-food.com
TOMATO SHRIMP BRUSCHETTA - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
30 SPICY SHRIMP RECIPES FOR PEOPLE WHO LOVE HEAT
From allrecipes.com
SPICY SHRIMP AND CRAB BRUSCHETTA RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY SHRIMP AND CRAB BRUSCHETTA RECIPE - EASY RECIPES
From recipegoulash.cc
SHRIMP AND CRAB BRUSCHETTA | HY-VEE - HY-VEE RECIPES AND IDEAS
From hy-vee.com
SHRIMP AND CRAB BRUSCHETTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
SPICY SHRIMP AND CRAB BRUSCHETTA | D'ITALIANO
From ditaliano.ca
SPICY SHRIMP AND CRAB BRUSCHETTA | D'ITALIANO
From ditaliano.majestic.dev
You'll also love