Best 9 John Sierps Crab Bruschetta Recipes

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If you're looking for a delicious and sophisticated appetizer to impress your guests, look no further than John Sierp's crab bruschetta. This elegant dish combines the delicate flavor of crab with the tangy freshness of tomatoes and herbs. Served on crispy, toasted crostini, this bruschetta is sure to be a hit at your next party or gathering. Let's dive into the world of flavors and learn how to create this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB BRUSCHETTA



Crab Bruschetta image

"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

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)

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.

JOHN SIERP'S RIGATONI ALLA RESCIGNO WITH CRAB BRUSCHETTA



John Sierp's Rigatoni Alla Rescigno with Crab Bruschetta image

This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 21

1 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons sea salt
1 tablespoon cracked black pepper
2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, plus more as necessary
1 pound pancetta, trimmed and cut into 1/4-inch pieces
2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
3 shallots, thinly sliced
3 tablespoons John Sierp's Garlic Oil
1/2 cup homemade or store-bought low-sodium chicken stock
1 cup dry sherry
15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes, optional
15 fresh basil leaves, julienned
Coarse salt and freshly ground pepper
2 pounds rigatoni
1/4 cup heavy cream
Freshly grated Pecorino Romano cheese, for garnish
John Sierp's Crab Bruschetta

Steps:

  • Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; saute until golden brown, about 3 minutes per side. Drain on paper towels; set aside.
  • Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary.
  • Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes.
  • Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.
  • Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside.
  • Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.

JOHN SIERP'S CRAB BRUSCHETTA



John Sierp's Crab Bruschetta image

This crab bruschetta recipe is courtesy of John Sierp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

7 plum tomatoes, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons John Sierp's Garlic Oil
1 bunch fresh parsley leaves, chopped
10 fresh basil leaves, julienned
Sea salt
Freshly cracked black pepper
1 loaf Italian bread, sliced diagonally 1/4-inch thick
1/2 pound jumbo lump crab meat, picked over
Old Bay seasoning, for garnish

Steps:

  • In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.
  • Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.
  • Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.

CRAB AND LEMON BRUSCHETTA



Crab and Lemon Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 14

1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

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.

GRILLED BRUSCHETTA WITH CRAB AND GRAPE SALSA



Grilled Bruschetta with Crab and Grape Salsa image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 13

1 cup fresh crab meat, free of shell fragments (approx. 1/2 lb. wt.)
1 cup green California seedless grapes, rinsed and sliced in half
2 tablespoons red onion, finely chopped
1 tablespoon fresh basil, minced
pinch red chili flakes
1 small tomato, finely chopped (approx. 3/4 cup)
1/3 cup extra virgin olive oil
1/2 lemon, juiced (about 1 tablespoon)
1 clove garlic, minced
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon red chili flakes
1 loaf French baguette, sliced 1/2 inch thick

Steps:

  • In mixing bowl, toss together salsa ingredients. Set aside. In small bowl, stir together seasoned oil ingredients. Brush onto slices of bread. Pre-heat gas grill to medium, then grill bread slices until toasted, about 2 minutes on each side. Place on serving tray and top with spoonfuls of salsa. Note: Salsa can be prepared a couple of hours ahead of time and refrigerated until ready to use. Bread slices can also be toasted in pre-heated 400 degree oven for 10-15 minutes until golden brown.
  • Nutritional analysis per serving: Calories 207; Protein 8 g; Carbohydrate 8 g; Fat 17 g; Saturated Fat 2 g; 71% Calories from Fat; Cholesterol 23 mg; Sodium 147 mg; Fiber .7g.

SPICY SHRIMP AND CRAB BRUSCHETTA



Spicy Shrimp and Crab Bruschetta image

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

1/4 cup bottled clam juice
6 ounces uncooked large shrimp, peeled, deveined
6 green onions, thinly sliced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 ounces crabmeat, drained
1/2 baguette, cut diagonally into 1/3-inch-thick slices
3 tablespoons (about) olive oil

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.

JOANNE'S CREAMY BRUSCHETTA



Joanne's Creamy Bruschetta image

My friend Joanne brought this yummy appetizer to a New Year's Eve party and it was so good I just had to get the recipe! She was kind enough to share it will me, and I am sharing it with you :)

Provided by Pamela

Categories     Spreads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1 cup mozzarella cheese, grated
2 tomatoes, diced, to taste
2 tablespoons parmesan cheese
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon basil
1 minced garlic clove, to taste
1 baguette

Steps:

  • Cut bread in 1 inch slices and butter the bottom of each.
  • Mix the rest of the ingredients together.
  • Put 1 tsp or so of mixture on each slice and place on baking pan.
  • Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not like hockey pucks.
  • Serve immediately.

Nutrition Facts : Calories 320.8, Fat 7.2, SaturatedFat 2.3, Cholesterol 10.7, Sodium 579.7, Carbohydrate 51.7, Fiber 2.3, Sugar 3.5, Protein 12.7

SIMPLE CRAB BRUSCHETTA



Simple crab bruschetta image

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

6 large slices sourdough
3 tbsp olive oil , plus extra for drizzling
200g mixed white and brown crabmeat (we used Cornish Fifty Fifty)
2 lemons , 1 zested and juiced, 1 cut into wedges to serve
½ tsp chilli flakes
50g Greek yogurt
150g bag mixed radishes , roughly chopped
handful parsley , leaves picked

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

IMITATION CRAB BRUSCHETTA



Imitation Crab Bruschetta image

Make and share this Imitation Crab Bruschetta recipe from Food.com.

Provided by Viclynn

Categories     Crab

Time 20m

Yield 20 serving(s)

Number Of Ingredients 8

8 ounces imitation crabmeat, cut into small chunks
2 large tomatoes, chopped and seeded
1/2 cup onion, minced
1 large garlic clove
2 tablespoons fresh basil
extra virgin olive oil
salt and pepper
1 French baguette, sliced 1/2 inch thick

Steps:

  • Preheat oven to 350.
  • Arrange bread on baking sheet. Spread lightly with olive oil, mixed with garlic.
  • Mix remaining ingredients, and toss with 2 tablespoons Olive oil.
  • Serve bread topped with crab mixture.

Nutrition Facts : Calories 79, Fat 0.9, SaturatedFat 0.2, Cholesterol 2.3, Sodium 234.4, Carbohydrate 14.1, Fiber 1, Sugar 0.7, Protein 3.6

Tips:

  • Fresh crab is best: Use fresh crab meat for the best flavor. If you can't find fresh crab, you can use frozen or canned crab meat, but the flavor will not be as good.
  • Don't overcook the crab: Crab meat cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a good quality bread: The bread is an important part of bruschetta, so use a good quality bread that is sturdy enough to hold up to the toppings.
  • Be generous with the toppings: Don't be afraid to pile on the toppings. The more toppings, the better!
  • Serve immediately: Bruschetta is best served immediately after it is made. The bread will start to get soggy if it sits for too long.

Conclusion:

Crab bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up leftover crab meat, and it is sure to be a hit with your guests. With just a few simple ingredients, you can create a dish that is both flavorful and impressive. So next time you're looking for an appetizer to impress your friends, give crab bruschetta a try.

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