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

• 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

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

lump crabmeat, tomato sauce, lime juice, tomatoes, cucumber, jicama, white onion, freshly chopped cilantro leaves, worcestershire sauce, hot sauce, salt, cooking spray, olive oil, baguette, garlic

Taken from www.foodnetwork.com/recipes/crab-ceviche-with-cucumber-and-jicama-with-garlic-rubbed-grilled-bruschetta-recipe.html (may not work)