Crab bruschetta with cucumber chile mignonette recipe


  • Yield: 1 dozen bruschetta


Cucumber Chile Mignonette
  • 1 cup diced English cucumber
  • 1 small shallot, finely diced, about 2 tablespoons
  • 1 small fresno chile pepper, seeded and finely chopped, about 2 teaspoons
  • ΒΌ cup white wine vinegar
  • Pinch of sugar
  • Kosher salt
Crab Salad
  • 8 ounces lump crabmeat, picked through for shells
  • 2 tablespoons chopped fresh mint
  • 12 slices lightly toasted baguette
How to Make It
    To make the Cucumber Chile Mignonette
  1. In a medium bowl, stir together the cucumber, shallot, and chile pepper. Stir in the vinegar and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
  2. To make the Crab
  3. When ready to serve, place the crabmeat in a medium bowl. Drizzle with about three quarters of the mignonette, add the mint, and toss. Arrange the baguette slices on a serving tray and top with the crab. Drizzle the remaining mignonette on top of each bruschetta.

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