Inspired by my recent trip to San Francisco - here is my rendition of Crab Bruschetta from the tasty appetizer my husband and I ordered at Pompei's Grotto in Fisherman's Wharf.
1/2 lb fresh lumb crab meat, picked over for shells
4 roma tomatoes, diced
1 bunch fresh parsley, chopped
1 tablespoon chopped fresh basil
1 tablespoon minced garlic
1/2 tablespoon sea salt
1/2 tablespoon freshly ground pepper
1 tablespoon fresh squeezed lemon juice
1 teaspoon Old Bay seasoning
2 tablespoons extra virgin olive oil
1/2 cup fresh shredded parmesan
1 loaf Ciabatta bread - sliced and halved
1. Combine tomatoes, crab, parsley, basil, garlic, Old Bay, and lemon juice in a large bowl. Stir with a large spoon. Drizzle in the olive oil, season with salt and pepper, then mix in the parmesan gently.
2. Toast Ciabatta halves under the broiler. Spoon on crab bruschetta and enjoy!