John Sierps Crab Bruschetta Recipes

CRAB AND LEMON BRUSCHETTA

Provided by Giada De Laurentiis

Categories appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 14

Crab and Lemon Bruschetta image

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.

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

JOHN SIERP'S RIGATONI ALLA RESCIGNO WITH CRAB BRUSCHETTA

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

John Sierp's Rigatoni Alla Rescigno with Crab Bruschetta image

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.

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

CRAB BRUSCHETTA

"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

Crab Bruschetta image

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.

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)