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Shrimp and Crab Bruschetta
(makes 12-14 servings)
Ingredients: |
![Nutrition Facts for Shrimp and Crab Bruschetta (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_shrimpbruschetta.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
3 tablespoons vegetable oil, divided
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 tablespoon fresh chives, chopped
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 tablespoon fresh mint, chopped
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 6-ounce can crabmeat, drained
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
8 ounces peeled, deveined, cooked shrimp, coarsely chopped
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 8-ounce French baguette
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922153637im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
Fresh ground pepper
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Directions: |
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1. |
In a medium bowl, mix 1 tablespoon of the vegetable oil, lemon juice, chives, mint and garlic. |
2. |
Add crabmeat, shrimp, tomatoes, and onion and mix well.
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3. |
Cut baguette diagonally into 1/2-inch-thick slices. Brush each side with some of the remaining oil and sprinkle lightly with fresh ground pepper.
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4. |
Broil bread slices about 3-4 inches from heat for 1-2 minutes or until toasted. Turn and broil other side until toasted.
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5. |
Spoon equal amounts of the crab mixture onto each toasted slice of bread and serve.
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TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/12 of recipe (62 g)
Servings Per Recipe: 12 |
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Amount per serving |
Calories |
106 |
Calories from fat |
39 |
Total Fat |
4 g |
Saturated Fat |
0 g |
Cholesterol |
17 mg |
Sodium |
168 mg |
Total Carbohydrates |
11 g |
Dietary Fiber |
1 g |
Sugars |
0 g |
Protein |
5 g |
Vitamin A |
2% |
Vitamin C |
8% |
Calcium |
4% |
Iron |
4% |
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