CRAB CEVICHE WITH CUCUMBER AND JICAMA WITH GARLIC-RUBBED GRILLED BRUSCHETTA

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Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds lump crabmeat, picked through for shells
1 (8-ounce) can tomato sauce
1/3 cup fresh lime juice
2 cups diced Roma tomatoes
1/2 cup diced cucumber
1/2 cup diced jicama
1/3 cup diced white onion
1/4 cup freshly chopped cilantro leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
Cooking spray
Olive oil
1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
2 peeled garlic cloves

Steps:

  • For the ceviche:
  • Combine all of the ingredients in a large bowl and toss to combine.
  • For the bruschetta:
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.

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