Crab Bruschetta

• 1 loaf French Bread Baguette, Cut Into 1/2-inch Slices (1 Loaf Should Yield About 30 Slices)
• 3 Tablespoons Olive Oil
• 18 ounces, weight Canned Lump Crab Meat, Drained
• 13 cups Mayonnaise
• 1 Tablespoon Sour Cream
• 1 Tablespoon Grated Parmesan Cheese
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Pepper
• 1 Tablespoon Fresh Or Freeze Dried Chives, Plus Some For Garnish
• 2 dashes Hot Sauce
• 1 clove Garlic, Cut In Half
• 30 slices Cherry Tomatoes, For Garnish

1. Preheat oven to 400 degrees F.
2. Place the bread slices on cookie sheets and brush with olive oil.
3. Place the cookie sheets in the center of the oven and bake for 5-8 minutes.
4. Meanwhile, place the crab in a large bowl and set aside.
5. In a small bowl, combine the mayonnaise, sour cream, parmesan, salt and pepper, chives and hot sauce.
6. Pour this mixture over the crab and gently fold to combine.
7. Place the crab mixture into the refrigerator to chill until the bread is done.
8. Remove the bread from the oven and transfer to a sheet of parchment paper.
9. Carefully rub the cut side of the garlic onto the baguette pieces.
10. Be carefulthey will be very hot.
11. Top each piece with a heaping teaspoon of the chilled crab mixture.
12. Garnish with a slice of cherry tomato and chives.
13. Makes 30 bruschetta.
14. If you have any left-over crab mixture, it should keep for a day or two at the most.
15. Use it to top your salads.
16. Enjoy!

bread, olive oil, mayonnaise, sour cream, parmesan cheese, salt, pepper, chives, clove garlic, tomatoes

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-bruschetta/ (may not work)