Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CRAB AND SHRIMP BRUSCHETTA     

   Ingredients :
 
3 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon chives, chopped
1 tablespoon basil leaves, chopped
tablespoon mint leaves, chopped
2 garlic cloves, finely chopped
1 cup crab meat, cartilage removed and flaked
1 cup cooked shrimp, peeled, deveined and coarsely chopped
1 cup tomatoes, peeled and seeded, chopped
cup onion, finely chopped
French baguette bread, sliced
Black pepper
Salt
Parsley, chopped, to sprinkle over bruschetta

   Preparation:

Combine together in a bowl, 1 tablespoon olive oil, chives, basil leaves, mint leaves and garlic. Add crab meat, cooked shrimp, chopped tomato and onion. Mix together well and season with salt and pepper.

Arrange bread slices on a baking sheet. Brush slices with olive oil and sprinkle with pepper. Broil bread until toasted 1 or 2 minutes per side. Remove from oven.
To serve, spoon mixture on each bread slice. Sprinkle with chopped parsley.
Serve immediately.
        Yield: 20 appetizers
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved