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Bruschetta with Dungeness Crab and Rapini

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Bruschetta with Dungeness Crab and Rapini
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Servings
Ingredients
  • kosher salt
  • 2 bunches rapini
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic thinly sliced
  • ¼ teaspoon dried chile flakes
  • 1 pound fresh-cooked Dungeness Crabmeat
  • 6 bruschette thickly sliced grilled or toasted
Servings
Ingredients
  • kosher salt
  • 2 bunches rapini
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 1 clove garlic thinly sliced
  • ¼ teaspoon dried chile flakes
  • 1 pound fresh-cooked Dungeness Crabmeat
  • 6 bruschette thickly sliced grilled or toasted
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil rapini and cook about 5 minutes. Squeeze out extra water and chop. In a saucepan heat olive oil and stir in garlic about 3 minutes.
  2. Stir in chili flakes and rapini and cook for about 5 minutes to blend flavors. Add a pinch of salt to taste. Keep hot and set aside.
  3. Mix 2 tablespoons olive oil into the fresh crabmeat with a pinch of salt. Now assemble bruschetta by evenly spreading rapini on top of toasted bread, then top with crab meat. Let rapini slightly warm up crab meat before serving.

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