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.
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.
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.