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Photo of Crab Bruschetta with Cucumber Chile Mignonette by WW

Crab Bruschetta with Cucumber Chile Mignonette

1
Points® value
Total Time
45 min
Prep
15 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.

Notes

This recipe, originally by Geoffrey Zakarian, has been adapted from My Perfect Pantry for Weight Watchers Magazine.

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