Crab Bruschetta

Pompei’s Grotto’s Crab Bruschetta – 2010

1/2 lb fresh lumb crab meat, picked over for shells

4  Roma tomatoes, diced

1 bunch fresh parsley, chopped

1 tablespoon chopped fresh basil

1 tablespoon minced garlic

1/2 tablespoon sea salt

1/2 tablespoon freshly ground pepper

1 tablespoon fresh squeezed lemon juice

1 teaspoon Old Bay seasoning

2 tablespoons extra virgin olive oil

1/2 cup fresh shredded parmesan

1 loaf Ciabatta bread – sliced and halved

1. Combine tomatoes, crab, parsley, basil, garlic, Old Bay, and lemon juice in a large bowl. Stir with a large spoon. Drizzle in the olive oil, season with salt and pepper, then mix in the parmesan gently.

2. Drizzle olive oil on Ciabatta halves and toast under the broiler.

3. Spoon on crab bruschetta. Enjoy while warm!