Best 7 John Sierps Crab Bruschetta Recipes

Indulge in a delightful culinary journey with John Sierp's Crab Bruschetta, a captivating symphony of flavors and textures. This tantalizing appetizer, hailing from the pages of "The Crab Cookbook" by acclaimed chef John Sierp, promises an explosion of taste that will leave your palate craving more.

Master the art of creating this delectable dish with our meticulously crafted recipe, providing step-by-step instructions and a comprehensive list of ingredients. Discover the secrets behind perfectly toasted bread, succulent crabmeat, and a vibrant topping of fresh vegetables, herbs, and a hint of lemon zest.

In addition to the signature Crab Bruschetta, embark on a culinary adventure with our curated collection of crab-inspired recipes. Explore the depths of flavor with our Maryland Crab Soup, a comforting and flavorful broth brimming with tender crab meat, sweet corn, and a medley of aromatic herbs.

Transport yourself to the Chesapeake Bay with our Chesapeake Crab Cakes, golden-brown patties bursting with the sweetness of crab, held together by a delicate blend of breadcrumbs and seasonings. Experience the essence of simplicity with our Steamed Blue Crabs, where the natural sweetness of the crab takes center stage, accompanied by a zesty dipping sauce.

For a taste of Louisiana, dive into our Cajun Crab Boil, a vibrant feast of crab, shrimp, potatoes, corn, and sausage, all simmering in a flavorful broth infused with Cajun spices. And for a touch of sophistication, try our Crab and Avocado Salad, a refreshing and elegant combination of crab, avocado, crisp greens, and a tangy lemon-dill dressing.

With our diverse selection of crab recipes, you'll find endless opportunities to savor the delicate sweetness and versatility of this culinary treasure. Whether you're hosting a special occasion or simply seeking a delightful meal, these recipes will transform your kitchen into a haven of culinary excellence.

Let's cook with our recipes!

CRAB BRUSCHETTA

Crab Bruschetta image

"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Cokenour jots from Monticello, Utah.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 16 appetizers.

Number Of Ingredients 8

Ingredients

1/2 cup finely chopped shallots
2 tablespoons plus 1/4 cup olive oil, divided
2 garlic cloves, minced
2 cans (6 ounces each) lump crabmeat, drained
1 cup chopped seeded plum tomatoes
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
8 slices Italian bread (1/2 inch thick)

Steps:

In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat., Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.

Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

JOHN SIERP'S CRAB BRUSCHETTA

John Sierp's Crab Bruschetta image

This crab bruschetta recipe is courtesy of John Sierp.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 10

Ingredients

7 plum tomatoes, seeded and finely chopped
1 small red onion, finely chopped
2 tablespoons John Sierp's Garlic Oil
1 bunch fresh parsley leaves, chopped
10 fresh basil leaves, julienned
Sea salt
Freshly cracked black pepper
1 loaf Italian bread, sliced diagonally 1/4-inch thick
1/2 pound jumbo lump crab meat, picked over
Old Bay seasoning, for garnish

Steps:

In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.
Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.
Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.

CRAB AND LEMON BRUSCHETTA

Crab and Lemon Bruschetta image

Provided by Giada De Laurentiis

Categories appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 ciabatta loaf, cut into 12 (1/2-inch thick) slices
1/4 cup olive oil
1/4 teaspoon kosher salt
1 clove garlic, peeled and halved
8 ounces lump crabmeat
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh chives
1/4 teaspoon kosher salt
1/3 cup mayonnaise
3 tablespoons plain Greek yogurt
1 large lemon, zested
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Steps:

For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

CRAB CEVICHE WITH CUCUMBER AND JICAMA WITH GARLIC-RUBBED GRILLED BRUSCHETTA

Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta image

Provided by Robin Miller : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds lump crabmeat, picked through for shells
1 (8-ounce) can tomato sauce
1/3 cup fresh lime juice
2 cups diced Roma tomatoes
1/2 cup diced cucumber
1/2 cup diced jicama
1/3 cup diced white onion
1/4 cup freshly chopped cilantro leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
Cooking spray
Olive oil
1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
2 peeled garlic cloves

Steps:

For the ceviche:
Combine all of the ingredients in a large bowl and toss to combine.
For the bruschetta:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.

SIMPLE CRAB BRUSCHETTA

Simple crab bruschetta image

This easy Spring starter is perfect for the beginnings of an Easter feast. Thick slices of sourdough, crab and crunchy radishes make a fresh, zesty starter

Provided by Sophie Godwin - Cookery writer

Categories Starter

Time 20m

Yield 6 as a starter

Number Of Ingredients 8

Ingredients

6 large slices sourdough
3 tbsp olive oil , plus extra for drizzling
200g mixed white and brown crabmeat (we used Cornish Fifty Fifty)
2 lemons , 1 zested and juiced, 1 cut into wedges to serve
½ tsp chilli flakes
50g Greek yogurt
150g bag mixed radishes , roughly chopped
handful parsley , leaves picked

Steps:

Heat oven to 200C/180C fan/gas 6. Brush the bread on both sides with oil, then roast on the top shelf of the oven for 10 mins until golden and crisp.
Mix together the crabmeat, lemon juice and 1/2 the zest, the chilli, yogurt and most of the radishes with some seasoning. Spoon the mixture onto the toasts, then top each with the leftover radishes, parsley and scatter over the remaining lemon zest. Season with pepper, drizzle with olive oil and serve with lemon wedges.

Nutrition Facts : Calories 287 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

JOHN SIERP'S RIGATONI ALLA RESCIGNO WITH CRAB BRUSCHETTA

John Sierp's Rigatoni Alla Rescigno with Crab Bruschetta image

This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 21

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons sea salt
1 tablespoon cracked black pepper
2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, plus more as necessary
1 pound pancetta, trimmed and cut into 1/4-inch pieces
2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
3 shallots, thinly sliced
3 tablespoons John Sierp's Garlic Oil
1/2 cup homemade or store-bought low-sodium chicken stock
1 cup dry sherry
15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
1/2 teaspoon crushed red pepper flakes, optional
15 fresh basil leaves, julienned
Coarse salt and freshly ground pepper
2 pounds rigatoni
1/4 cup heavy cream
Freshly grated Pecorino Romano cheese, for garnish
John Sierp's Crab Bruschetta

Steps:

Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; saute until golden brown, about 3 minutes per side. Drain on paper towels; set aside.
Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary.
Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes.
Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.
Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside.
Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.

JOANNE'S CREAMY BRUSCHETTA

Joanne's Creamy Bruschetta image

My friend Joanne brought this yummy appetizer to a New Year's Eve party and it was so good I just had to get the recipe! She was kind enough to share it will me, and I am sharing it with you :)

Provided by Pamela

Categories Spreads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1 cup mozzarella cheese, grated
2 tomatoes, diced, to taste
2 tablespoons parmesan cheese
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon basil
1 minced garlic clove, to taste
1 baguette

Steps:

Cut bread in 1 inch slices and butter the bottom of each.
Mix the rest of the ingredients together.
Put 1 tsp or so of mixture on each slice and place on baking pan.
Bake at 350 for 10-15 minutes or until melted and the bread is crispy but not like hockey pucks.
Serve immediately.

Nutrition Facts : Calories 320.8, Fat 7.2, SaturatedFat 2.3, Cholesterol 10.7, Sodium 579.7, Carbohydrate 51.7, Fiber 2.3, Sugar 3.5, Protein 12.7

Tips:

Choose high-quality crab meat: Fresh or frozen crab meat works well for this recipe. If using frozen crab meat, thaw it completely before using.
Make sure the crab meat is well flaked: This will help it to evenly distribute throughout the bruschetta.
Use a variety of toppings: The toppings in this recipe are just suggestions. Feel free to get creative and use your favorite toppings.
Serve the bruschetta immediately: This dish is best enjoyed fresh out of the oven.

Conclusion:

Crab bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy crab filling, crispy bread, and flavorful toppings, this dish is sure to be a hit with your guests. So next time you're looking for a quick and tasty appetizer, give crab bruschetta a try!