How To Cook Crab Bruschetta
How To Cook Crab Bruschetta - Bruschetta from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese, a popular dish is Bruschetta pomodoro; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.
How To Cook Crab Bruschetta Time And Duration
TOTAL TIME: Prep/Total Time: 20 min.YIELD:16 servings
How To Cook Crab Bruschetta 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)
How To Cook Crab Bruschetta Directions
- 1. 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.
- 2. 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. Yield: 16 appetizers.
Crab Bruschetta Nutritional Facts1 serving (1 piece) equals 93 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 103 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein. Health benefits Of Crab BruschettaVitamins and Minerals
Crab meat provides multiple essential nutrients. It is particularly rich in vitamin B-12, which, along with the other B vitamins, helps to convert food into energy. Vitamin B-12 also helps nerve cell function and regulates red blood cell development. Alaskan king crab, Dungeness and queen crab all provide more than 150 percent of the recommended dietary allowance for this nutrient. Crab meat also provides more than 20 percent of the RDA for phosphorus, essential to strong bones, and 40 percent of the trace mineral selenium, which acts as an antioxidant and helps with thyroid function and immunity. Crab also provides about 7 percent of the RDA for vitamin B-6, 8 percent for calcium and at least 40 percent for zinc and 30 percent for copper. Canned crab meat contains only 7 percent of the RDA for B-12.Protein
Three ounces of crab meat provides between 16 and 20 grams of protein, toward the 46 grams women need each day. Protein is an essential macronutrient that helps you maintain muscle and create cells. Protein can also help you feel full and rev your metabolism, according to the Harvard School of Public Health.Weight Management Potential
Crab meat is low in calories, containing between 85 and 95 calories per 3-ounce serving and depending on the variety. It contains just 1 gram of fat in 3 ounces and has no carbohydrates. Compare this to other indulgent protein sources, such as beef tenderloin, which contains 185 calories per 3-ounce serving with 11 grams of fat.Uses
The mild flavor of crab is also a benefit because it can be used for many different preparations. Crab meat may be used to top green salads. Mix canned or fresh crab with non-fat yogurt, lemon juice and celery to make a healthy sandwich filling. Use crab meat cooked with cumin and chili powder as an alternative to white fish in fish tacos. Crab meat can be added to frittatas or omelets or used in lieu of Canadian bacon in eggs Benedict.Considerations
Crab meat on its own is low in calories and fat, but it is often included in more indulgent preparations. Crab cakes, made with bread crumbs, eggs and mayonnaise and then fried, are not the healthiest way to enjoy crab. Crab dips with cheese, sour cream and mayonnaise or pasta dishes with cream sauces and crab are other dishes to avoid. Some forms of crab contain significant amounts of sodium. Alaskan king crab has 911 milligrams per 3-ounce serving and queen crab contains more than 500 milligrams per 3-ounce serving. Canned blue crab and Dungeness contain about 330 milligrams per 3-ounce serving. The Institute of Medicine recommends keeping sodium intake below 1,500 milligrams daily. Source: Crab BruschettaSource Recipe: Here
- 1. 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.
- 2. 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. Yield: 16 appetizers.
Crab Bruschetta Nutritional Facts
1 serving (1 piece) equals 93 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 103 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein.
Crab meat provides multiple essential nutrients. It is particularly rich in vitamin B-12, which, along with the other B vitamins, helps to convert food into energy. Vitamin B-12 also helps nerve cell function and regulates red blood cell development. Alaskan king crab, Dungeness and queen crab all provide more than 150 percent of the recommended dietary allowance for this nutrient. Crab meat also provides more than 20 percent of the RDA for phosphorus, essential to strong bones, and 40 percent of the trace mineral selenium, which acts as an antioxidant and helps with thyroid function and immunity. Crab also provides about 7 percent of the RDA for vitamin B-6, 8 percent for calcium and at least 40 percent for zinc and 30 percent for copper. Canned crab meat contains only 7 percent of the RDA for B-12.
Three ounces of crab meat provides between 16 and 20 grams of protein, toward the 46 grams women need each day. Protein is an essential macronutrient that helps you maintain muscle and create cells. Protein can also help you feel full and rev your metabolism, according to the Harvard School of Public Health.
Crab meat is low in calories, containing between 85 and 95 calories per 3-ounce serving and depending on the variety. It contains just 1 gram of fat in 3 ounces and has no carbohydrates. Compare this to other indulgent protein sources, such as beef tenderloin, which contains 185 calories per 3-ounce serving with 11 grams of fat.
The mild flavor of crab is also a benefit because it can be used for many different preparations. Crab meat may be used to top green salads. Mix canned or fresh crab with non-fat yogurt, lemon juice and celery to make a healthy sandwich filling. Use crab meat cooked with cumin and chili powder as an alternative to white fish in fish tacos. Crab meat can be added to frittatas or omelets or used in lieu of Canadian bacon in eggs Benedict.
Crab meat on its own is low in calories and fat, but it is often included in more indulgent preparations. Crab cakes, made with bread crumbs, eggs and mayonnaise and then fried, are not the healthiest way to enjoy crab. Crab dips with cheese, sour cream and mayonnaise or pasta dishes with cream sauces and crab are other dishes to avoid. Some forms of crab contain significant amounts of sodium. Alaskan king crab has 911 milligrams per 3-ounce serving and queen crab contains more than 500 milligrams per 3-ounce serving. Canned blue crab and Dungeness contain about 330 milligrams per 3-ounce serving. The Institute of Medicine recommends keeping sodium intake below 1,500 milligrams daily. Source: Crab Bruschetta