Buttery Garlic Shrimp & Crab Bruschetta

Thursday, April 24, 2014


1 stick (4 oz) salted butter
2 tsps finely chopped garlic
1 lb of Louisiana crabmeat (Special or Backfin grades are fine; see Cook's Notes)
1/2 pound of Louisiana small shrimp
1/4 tsp white pepper
2 Tbsps chopped parsley
8 thick slices of good quality Italian bread
Grated or finely shredded Parmigiano Reggiano cheese (about 1/2 cup)


Melt the butter in a skillet over Medium-Low heat. Add the finely chopped garlic and saute for about 1-2 minutes. When the garlic just begins to color (i.e., a very light yellow/gold), remove the pan from the heat. (see Cook's Notes) Gently fold in the crabmeat and shrimp, the white pepper, and the parsley (Note: Don't add any extra salt.) Set aside. (For the great taste of this dish, you have to use Louisiana shrimp and blue crabmeat.) Grill the bread on one side or lightly toast it on both sides under the broiler. Spread the crab mixture on the bread slices (on the grilled side, if grilling) Sprinkle each with about 1 Tablespoon of freshly grated or shredded Parmigiano Reggiano cheese. Place the bread slices under the broiler or on the grill briefly, just until the cheese melts.

Makes 4-8 servings


This recipe can be made with any grade of crabmeat except claw meat, which is too dark. You can also use the meat from snow crab clusters, which is excellent for this. For reference, four 7 oz clusters will produce about 1/2 lb of meat)

VERY IMPORTANT: If the garlic overcooks (i.e., turns brown), DON'T add the crabmeat! Discard the garlic butter, clean the pan, and start over. This sounds wasteful, but the burnt garlic will ruin the flavor of the crabmeat (which is much more expensive than butter!)

While the picture shows imitation crabmeat, don't be fooled into using that stuff. When we tried this recipe, we put the real deal on the bread and it was fabulous. Nothing like Louisiana shrimp and crabmeat.

Credit: Doug DuCap