How To Make Lump Crab Bruschetta - Best Recipe | Charleston Magazine
Keywords
- Charleston SC
- Guide
- Magazine
- official
- Charleston South Carolina
- weddings
- lifestyle
- restaurants
- photography
- shopping
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mail.charlestonmag.com.
Cooking tools:
- Food processor
- Microplane
- Pastry brush
- Offset spatula
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Serving platter
Ingredients
- 1 French baguette
- 2 Tbs. salted butter, room temperature
- 8 oz. goat cheese, room temperature
- 8 oz. pesto (recipe follows)
- 1 lb. lump blue crab meat, gently picked carefully for shell
- Two medium vine-ripe tomatoes (about 6 oz.), diced
- 1 bottle balsamic glaze to drizzle, Colavita preferred
- 1/2 cup pine nuts
- 3 oz. Parmesan, grated (about 3/4 cup)
- 3 garlic cloves, finely grated
- 6 cups basil leaves
- 3/4 cup extra-virgin olive oil
- 1 tsp. kosher salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
How To Make Lump Crab Bruschetta - Best Recipe | Charleston Magazine
charlestonmag.com
Lump Crab Bruschetta Recipe (Easy & Heart Healthy)
healthecooks.com
How To Make Crab Cakes - Best Recipe | Charleston Magazine
mail.charlestonmag.com
How To Make Crab Cakes - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Oyster Bruschetta - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Mini Charleston Crab Cakes - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Blue Crab Dip - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Crab Rice - Best Recipe | Charleston Magazine
charlestonmag.com