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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
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

Shallot

1 small, finely diced, about 2 Tbsp

Fresno chile pepper

2 tsp, diced, seeded (1 small pepper)

White wine vinegar

¼ cup(s)

Sugar

⅛ tsp

Kosher salt

1 pinch(es), or to taste

Uncooked lump crabmeat

8 oz, picked through for shells

Fresh mint leaves

2 Tbsp, chopped

French 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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