Open Faced Crab Roll...

I just can't stop buying Torta Rolls! They are my new foodie obsession... for real.

I know I recently posted a recipe using them, but I had another recipe in mind for this week.

A crab roll.

Being that it is Lent, and our family abstains from meat on Friday... this was the perfect recipe for us.

I happen to love crab... anything seafood related, really. Oh, and bread, too! Knock on wood, that I do not ever develop a gluten problem. That would be a very sad day indeed.

I don't know how some of the gluten-free breads taste... but it just wouldn't be the same. I'm going to stop thinking about it, before I bum myself out.

Anyway... if you like crab, mayo, butter, cheese, and bread... you're gonna like this recipe.


Open Faced Crab Roll

For the Bread:

• 1 Torta Roll or French Roll, Sliced Lengthwise in Half

For the Spread:

• 2 Tablespoons Light Mayonnaise
• 1 Tablespoon Butter, Softened
• 1-2 Small Garlic Cloves, Minced
• 2 Tablespoons, Shredded Cheddar Cheese

For the Crab Mixture:

• 6 oz. Crab Meat, Prepared
• 1 Green Onion Sprig, Minced
• 1 Tablespoon Celery, Minced
• 2 Tablespoons Light Mayonnaise
• Splash of Fresh Lemon Juice
• Pinch of Cayenne Pepper
• Pinch of Sea Salt
• Pinch of Black Pepper
• Shredded Cheddar Cheese for Topping

Preheat the oven to 400 degrees (F).

In a small prep bowl, mix together all of the ingredients for the spread. Divide the spread in half and slather on both halves of the roll. Place both pieces on a baking sheet and into the oven for 5-8 minutes or until the cheese looks melted and the spread looks set.

Remove from the oven. Next, divide the crab mixture and top each roll half with it. Sprinkle each with shredded cheese, place back into the oven just until the cheese is melted. Serve with fries or a salad. Makes 2 servings. 

Enjoy!

Crab Bruschetta...

Appetizers are... among many... of my favorite foods to eat.

I'm a grazer. Big time.

I like having choices. Lot's of them. Appetizers allow for that.

Don't even get me started on bread...... love the stuff.

So, that being said, I knew I wanted to make a bruschetta.

I mean it even sounds wonderful...... bruuussschetta. Say it with me. Come on...

Bruuussschetta.

In your best Giada DeLaurentiis Italian accent. Luvs her!

Anyway, if you heart bread... like I do... and heart crab, this is the appetizer for you.


Crab Bruschetta
Adapted from Crab and Lemon Bruschetta by Giada DeLaurentiis

• 1 French Bread Baguette, Cut into 30 (1/2- inch Thick) Slices 
• 3 Tablespoons of Olive Oil
• 1 Whole Garlic Clove, Cut In Half
• 18 Oz. Lump Crab, Drained
• 1/3 Cup Mayonnaise
• 1 Tablespoon Sour Cream
• 1 Tablespoon Grated Parmesan Cheese
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Pepper
• 1 Tablespoon Fresh Or Freeze Dried Chives, Plus Some for Garnish
• 2 Dashes Hot Sauce
• 30 Slices Of Cherry Tomatoes, For Garnish

Preheat oven to 400 degrees (F).

Place the bread on cookie sheets and brush with olive oil. Place in the center of the oven and bake for 5-8 minutes. 

Meanwhile, place the crab in a large bowl; set aside. In a small bowl, combine the mayonnaise, sour cream, parmesan, salt and pepper, chives, and hot sauce. Pour over the crab and gently fold to combine. Place the crab mixture into the refrigerator to chill until the bread is done. 

Remove the bread from the oven and transfer to parchment paper. Carefully rub the cut side of the garlic onto the baguette pieces; they will be very hot. Top each piece with a heaping teaspoon of the chilled crab mixture. Garnish with a slice of cherry tomato and chives. Makes 30 bruschetta. 

If you have any left-over crab, it should keep a day or two at the most. Use it to top your salads with. 

Enjoy!

I'm linking this post up to Tidy Mom's I'm Lovin' It.