Crab bruschetta: Tonight’s low fat treat
May 13, 2010 | 
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We have an old family favorite that we shared with The Foodnuts tonight, as we watched a couple of pent-up episodes of Top Chef : Masters.
One of the great things about this recipe is that it’s easy to create to take “on the road”, as our get-together was not at our place tonight.
Crab Bruschetta:
1 large French bread
2 cups of chopped fresh spinach
2 teaspoons of chopped garlic
4 Romas, drawn and quartered (ok, diced is probably best, but I love the phrase)
2 cans of crab (we’re workin’ folks so it’s the canned for us)
Two to three cups of shredded low-fat mozzarella, depending on how “cheesy” you want this to be.
Combine the spinach, garlic, tomatoes, crab, and cheese in a bowl. Mix.
Quarter the French bread. Remove perhaps half of the “guts” of the bread. Dip this in olive oil and balsalmic vinegar whilst the baking goes on.
Spoon in the crab/tomato/etc. mixture into the bread until it’s gone; place the four quarters on a cookie sheet and place in a pre-heated 375 degree oven. Bake until the cheese is melted, but not beyond.
We served this with a nice salad and a couple of varieties of dry red wines; followed by chocolate.
It’s a nice light supper and goes well with a pairing of yelling at the Top Chef folks on the television.
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As a NB; personally (for the last couple of decades) I like sprinkling a little Tobasco sauce on this particular dish although it does tend to raise the hackles of my co-partakers when the smell wafts across to them… but dang, gives it a bit of low-country boil edge to the dish…