Photo of Crab Bruschetta with Cucumber Chile Mignonette by WW

Crab Bruschetta with Cucumber Chile Mignonette

PersonalPoints™ per serving
Total Time
45 min
15 min
White wine vinegar jazzes up crab bruschetta with hot chiles and cool cucumbers in this Geoffrey Zakarian recipe.


English cucumber(s)

1 cup(s), diced

Uncooked shallot(s)

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


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


  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.


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