Crab Bruschetta with Cucumber Chile Mignonette
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 0 min • Serves: 24 • Difficulty: Easy
White wine vinegar jazzes up crab bruschetta with hot chiles and cool cucumbers in this Geoffrey Zakarian recipe.
Ingredients
English cucumber
1 cup(s), diced
Shallots
1 small, finely diced, about 2 Tbsp
Fresno chile
2 tsp(s), diced, seeded (1 small pepper)
White wine vinegar
¼ cup(s)
Turbinado sugar
⅛ tsp(s)
Kosher salt
1 pinch(es), or to taste
Lump crabmeat
8 oz, picked through for shells
Fresh mint leaves
2 tbsp(s), chopped
French baguette bread
12 oz, thinly sliced into 24 pieces, lightly toasted
Instructions
1
To make cucumber chile mignonette, stir together cucumber, shallot and chile pepper in a medium bowl. Stir in vinegar and sugar; season to taste with salt. Refrigerate until well chilled, about 30 minutes.
2
When ready to serve, place crabmeat in another medium bowl. Drizzle with about three quarters of mignonette; add mint and toss. Arrange baguette slices on a serving tray; top each with about 2 tablespoons crab mixture. Drizzle remaining mignonette over bruschetta.
3
Serving size: 1 bruschetta.
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