Need a crowd-pleasing appetizer? Make these Crab Bruschetta Eggplant Toasts! Full of flavor and paleo + whole 30 friendly!
Mmmmmm seafood has my heart in the summer-time. Do you like seafood? I LOVE it. In fact, I think there is not a type of seafood I don’t like. Wait, I forgot about octopus tentacles😲
Anyways, I spend a lot of my summer at the Maryland shore where their crab is numba one in the world. I’m obsessed with anything crab, from crab legs to soft shell crabs to crab cakes and everything in between so when I saw this month’s Recipe Redux theme, I got super-duper excited:
A Vacation-Inspired Recipe –
“Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.”
Now I could have made a simple crab cake recipe for y’all, but I had this ah-maz-ing crab bruschetta as an appetizer at one of my favorite restaurants down-the-shore. You think regular bruschetta is good? Try adding crab and your mind will be blown.
To make this recipe whole 30 approved, I subbed the regular toasts for thick eggplant toasts. These toasts are really sturdy and can actually be picked up and eaten with your hands. They are so crispy on the outside, thanks to the almond flour coating. Nomssssss
I promise this recipe is super simple to make and only a few ingredients! Here is what’s in the mix:
- almond flour
- old bay seasoning
- egg whites
- fresh crab meat
- red onion
- fresh basil
Crab Bruschetta Eggplant Toast
Baked eggplant slices coated with almond meal and old bay take the place of toast in this classic appetizer with added crab meat for a tasty twist! This is guaranteed to be a crowd-pleaser at any party! Also paleo and whole-30 approved!
- 1 large eggplant, sliced into about 8 thick slices
- 1/2 cup almond flour
- 1 tsp. old bay seasoning
- 2 egg whites, beaten
- 1 (15 oz.) can crab meat
- 1 large tomato, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3 cloves garlic, finely chopped
- 1 tsp. old bay seasoning
- Place eggplant slices on a cooking sheet or cooling rack and sprinkle with salt. Let sit for about 30 minutes (this steps extracts the water from the eggplant).
- Preheat oven to 350 degrees. Wipe off eggplant. Place egg whites in a shallow bowl . Add almond flour and old bay to a separate shallow bowl and mix together.
- Dip eggplant slice in eggwhites, then in almond flour mix, until well coated. Place on a cooking sheet sprayed with cooking spray. Repeat with remaining slices. Bake for 25 minutes, or until done.
- While eggplant is cooking, combine all ingredients for bruschetta in a large bowl.
- Spoon bruschetta onto eggplant slices.
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Question of the day:
What’s your favorite kind of seafood?
Have you ever had a Maryland Crab cake?