Crab Bruschetta - An Easy Bruschetta Recipe (2024)

Thiseasy bruschetta recipe will bring the taste of Italy straight to your home for you and your guests! Give this delicious Crab Bruschetta appetizer a try today!

Crab Bruschetta - An Easy Bruschetta Recipe (1)

I love to serve Crab Bruschetta when I have guests over, but what is bruschetta? Bruschetta is a dish that originates in Italy. It’s made up of toasted garlic bread rubbed with garlic and topped with olive oil and salt.

There are multiple different versions of bruschetta out there. Bruschetta toppings seem to typically consist of tomatoes, cured meats, cheese, vegetables and beans!

I decided to do a little research and find out a little background history on bruschetta and where it’s derived from. There’s no surprise to know that bruschetta originates from Italy all the way back in the 16th century, however there is evidence of traces of bruschetta all the way back in Ancient Rome times.

The classic farmers recipe from the Etruscan age is made from a slice of bread that is brushed with garlic and drizzled with olive oil. The one we’re used to and the most commonly found is made from tomatoes, fresh basil, olive oil, and garlic.

Bruschetta is such a perfect and classic dish, but here in Baltimore, we like to add CRAB! Usually served as an appetizer, I’ve been known to eat it as my main meal as long as I add a protein, sometimes shrimp, but most of the time it is crab.

Buttery crab meat is light, doesn’t overpower the natural flavors of the vegetables and kicks up of the “elegance level” a few notches.

Crab Bruschetta - An Easy Bruschetta Recipe (2)

Why You’ll Love This Crab Bruschetta Recipe

Crispy garlic toasts smothered in ripe tomato, a little olive oil and meaty crab- what’s not to love!

  • Quick and easy – As long as you have all the ingredients ready to go, you can have this appetizer ready in only 15 minutes of less!
  • Perfect for parties – Any finger foods make great recipes for parties, but this one is particularly sophisticated in flavor.
  • Simple ingredients – The ingredient list for this recipe is relatively short and all things are easily found at the store.


Made with fresh ingredients, this classic Italian snack is going to be a winner for any occasion that you serve it for.

  • Grape tomatoes – You can use whichever colors you’d like, but I like to use red, yellow or mixed. Make sure they’re quartered so they fit better onto the bread slices.
  • Basil leaves – Fresh basil leaves make all the difference. The flavor and freshness is out of this world.
  • Garlic cloves – Definitely mince your own garlic rather than buying the pre-minced jar of garlic from the grocery store.
  • Extra virgin olive oil – I like to use a good quality olive oil here. There aren’t many ingredients in this appetizer, so quality matters.
  • Balsamic vinegar – Same here, I like to use a good quality balsamic here.
  • Salt and pepper – I like to use a blend of coarse kosher salt and finely ground black pepper.
  • Lump blue crab meat – Large chunks of meat, the beauty is the large pieces used for crab meat co*cktails or delicious to pop in your mouth plain, very tasty and moist.
  • Garlic toasts – Most grocers will carry garlic toasts pre-made, but you can easily make your own by cutting a French baguette into slices. Baste with a light extra virgin olive oil mixture, blended with garlic cloves and dried parsley. Bake until crunchy.
  • Toppings – These are both optional, but I like to drizzle a little balsamic reduction on top. I also like to sprinkle a little bit of maldon sea salt.
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How to Make Crab Bruschetta

You are going to love how easy it is to make this crab bruschetta recipe! Only 15 minutes from start to finish.

  1. Combine ingredients. In a medium mixing bowl, combine the tomatoes, basil, garlic, olive oil, balsamic vinegar, kosher salt, black pepper and crab meat. Toss gently.
  2. Toss in crab. Add the crab meat and toss lightly to prevent breaking the lumps.
  3. Divide onto toasts. Evenly divide the crab mixture between the garlic toasts.
  4. Add garnishes. Drizzle with balsamic reduction sauce and/or a sprinkle of Maldon sea salt, if desired.

What to Serve with Crab Bruschetta

Because this is meant to be an appetizer, this bruschetta is best served with other fun party foods. Finger foods like pinwheels, chips and dips, sliders or cheese boards are all great options. Of course you can serve it as a starter to any fresh seafood main course.

Personally, I like to serve mine on a platter with meat and cheeses. The last time I made it, I served it with fresh mozzarella cheese slices and thinly sliced prosciutto. They both pair well with the balsamic glaze garnish too.

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While I like this crab bruschetta recipe exactly as written, there are plenty of ways you can make it your own.

  • Serve warm – You can also add shredded mozzarella cheese and pop it under the broiler for a few minutes to serve hot and melty.
  • Main meal – Add on top of a larger piece of toasted bread and serve with a spring salad and Balsamic Vinaigrette for a light dinner.
  • Seasoning – If you’d like to add a little more flavor, Old Bay or extra garlic would both be great additions.
  • Heat – If you’re like me and like a little spice in your life, you can sprinkle some red pepper flakes or cayenne pepper onto the bruschetta.
  • Citrus– Citrus flavors also pair really well with seafood, so feel free to sprinkle a little lemon juice or lemon zest on top.

Storage and Freezing

Storage: Keeping bruschetta for too long will make the garlic toasts a little soggy. The best way to store would be to store each component separately in the refrigerator. Either in airtight containers or wrapped tightly in plastic wrap.

Freezing: Fresh crab freezes best when it’s not “picked” first. I do not recommend freezing the entire crab bruschetta.

Crab Bruschetta - An Easy Bruschetta Recipe (5)

More Appetizer Ideas

  • One-Pot Chicken Bruschetta Pasta
  • Tomato Bruschetta
  • Bacon, Pear and Fig Panini
  • Italian Chicken Panini

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Crab Bruschetta - An Easy Bruschetta Recipe (8)

Crab Bruschetta Recipe

4.72 from 32 votes

Crab Bruschetta is a mound of fresh tomatoes, garlic basil and buttery crab meat piled high on crispy toast. This is one of the best appetizers out there!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 24

Print RecipePin Recipe SaveRate this Recipe



  • 2 pints grape tomatoes , red, yellow or mixed and quartered
  • 16 basil leaves , roughly chopped
  • 5 cloves garlic , minced
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon black pepper finely ground
  • 1 cup lump blue crab meat
  • 24 garlic toasts * (crostini)
  • balsamic reduction , optional
  • maldon sea salt , optional


  • In a medium mixing bowl, combine the tomatoes, basil, garlic, olive oil, balsamic vinegar, kosher salt, black pepper and crab meat. Toss gently.

  • Add the crab meat and toss lightly to prevent breaking the lumps.

  • Evenly divide the crab mixture between the garlic toasts.

  • Drizzle with balsamic reduction sauce and/or a sprinkle of Maldon sea salt, if desired.

  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.


*Most grocers will carry garlic toasts pre-made, but you can easily make your own by cutting a French baguette into 1/2 inch slices, baste with a light extra virgin olive oil mixture, blended with 2 garlic cloves and a teaspoon of dried parsley. Bake at 350 until crunchy, approximately 10-15 minutes. Watch closely to prevent burning.

This dish is pictured with slices of prosciutto and fresh mozzarella.


Calories: 121 kcal, Carbohydrates: 17 g, Protein: 4 g, Fat: 3 g, Cholesterol: 2 mg, Sodium: 305 mg, Potassium: 145 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 345 IU, Vitamin C: 6.1 mg, Calcium: 34 mg, Iron: 1.1 mg

Author: Jessica Formicola

Calories: 121

Course: Appetizer

Cuisine: Italian

Keyword: Bruschetta recipe, recipes that use crab

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Crab Bruschetta - An Easy Bruschetta Recipe (2024)


What is bruschetta sauce made of? ›

Well, four years later, here it is: a recipe for homemade bruschetta sauce. Its makeup is nearly identical to Trader Joe's, a combination of finely diced tomatoes, extra-virgin olive oil, white balsamic vinegar, garlic, sea salt, and basil, and it tastes fresh and bright with a nice acidic bite.

Why does my bruschetta taste bitter? ›

If your bruschetta is bitter, it is probably your olive oil. Extra virgin olive oil varies in pungency and bitterness. Try trying other brands to see if you can find something a little more pleasant for you!

What is the topping on bruschetta called? ›

food blogger Author has 2.8K answers and 47.2M. · 10mo. Though the whole thing is usually called bruschetta, the topping is called the condiment.

Do you have to refrigerate bruschetta after opening? ›

But don't let it sit at room temperature for more than 30 minutes. Bruschetta is one of those things that can last in the fridge as long as the tomatoes stay good. Eventually the vinegar will break down the tomatoes and turn kind of mushy. Just keep it STORED in the fridge in an airtight container.

How long does a jar of bruschetta last in the fridge? ›

Q: How longdoes bruschetta last in refrigerator? Personally, I treat it like pasta sauce and use an open jar in the fridge within 4-5 days.

Is bruschetta good or bad for you? ›

The primary ingredient in Bruschetta is tomatoes and as you already know tomatoes are extremely good for health. They are packed with Vitamin C, Vitamin K1, folate and potassium. Moreover, they are also a rich source of antioxidants such as Chlorogenic Acid that is known to help lower blood pressure.

Why is my bruschetta watery? ›

Peel and gut your tomatoes

Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.

What type of tomato is most commonly used for bruschetta? ›

  • Roma tomatoes. You can use whatever tomatoes you'd like, but roma tomatoes are an excellent choice-- they're chewy-fleshed tomatoes with a low amount of water, so they're perfect for bruschetta.
  • Salt. ...
  • Extra-virgin olive oil. ...
  • Garlic. ...
  • Fresh herbs. ...
  • Baguette or crusty bread.
Jun 30, 2023

How do you upgrade bruschetta? ›

40 ways to make your bruschetta even better
  1. Grilled haloumi and tomato bruschetta with za'atar caper salsa. ...
  2. Roasted capsicum bruschetta. ...
  3. Bruschetta with butter-braised zucchini and smoked salmon. ...
  4. Eggplant, fennel and burrata rye bruschetta. ...
  5. Tomato conserva bruschetta. ...
  6. Mushroom bruschetta with garlic and macadamia pesto.

What neutralizes bitter taste? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Does butter turn bitter? ›

Air is the enemy of butter, because it oxidizes the fat and makes it spoil. Butter can keep for at least a few days at room temp, but I've gone close to two weeks before something tasted a little off. For me, it was an odd, stale, bitter taste with a slightly funky smell. I knew immediately.

How do you cut bread for bruschetta? ›

We were taught in Italy that it's ideal to slice bruschetta bread approximately 1.5 cm thick so that it can toast up to be nice and crunchy, yet still be thin enough to easily bite into.

Will bruschetta get soggy? ›

Top the bruschetta right before serving to prevent it from going soggy. Alternatively, you can serve the bruschetta and topping separately and allow your guests to assemble them. Another step that can help is adding an ingredient to protect the bread from wetter ingredients.

Is bruschetta supposed to be soggy? ›

Bruschetta is a simple yet highly flavorful dish meant to showcase ingredients at their peak; let the ingredients speak for themselves. Whatever recipe you choose, remember to wait to top your bread with the tomato or vegetable mixture until just before serving to further prevent soggy bruschetta.

How long can bruschetta sit out? ›

It is generally not recommended to leave perishable foods, especially those containing ingredients like tomatoes and garlic, at room temperature for more than 2 hours. To ensure food safety, it's advisable to refrigerate bruschetta if it has been left out for an extended period.

How do you keep crostini from getting hard? ›

To avoid hard crostini, don't overcook the bread slices. They should be crisp on the outside edges but still just slightly tender in the middle. If your crostini seem a bit too hard, put the toppings on a bit in advance. The topping will soften the crostini.


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