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:
- eggplant
- almond flour
- old bay seasoning
- egg whites
- fresh crab meat
- tomato
- red onion
- fresh basil
- garlic
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!
Crab Bruschetta Eggplant Toasts {Paleo & Whole 30}
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Like This Recipe? Pin For Later!
You May Also Like:
Spicy Bruschetta Stuffed Eggplant {Paleo & Whole 30}
Spicy Mango Avocado Crab Cakes {Paleo & Whole 30}
Question of the day:
What’s your favorite kind of seafood?
Have you ever had a Maryland Crab cake?
Kaila@HealthyHelperBlog says
Two of my favorite foods…eggplant AND crab!! These look wonderful!!!
Laura @ Sprint 2 the Table says
This sounds amazing! I used to make eggplant bruschetta a lot… adding crab would take it to the next level. I can never get enough!
Bethany And Rachel says
thank you! It’s is amazing!?
Bethany And Rachel says
Thank you Love 🙂
Allie @ Miss Allie's Kitchen says
This is such a great idea! I love recipes like this that take something popular and turn them healthy! Pinning!
Sam @ PancakeWarriors says
Genius!! The use of the eggplant as the toast. I can’t wait to try this!! I love bruchetta
Caitlyn @ SoDamnGood says
So different and creative, can’t wait to try!!
Beverley @ Born to Sweat says
i am obsessed with crab! and yes, all kinds of seafood actually (minus the octopus tentacles…)
love how creative these are. definitely gonna give em a try 🙂
Sarah @ BucketListTummy says
This looks so delicious! I’m in a total eggplant phase right now, and adding crab meat? Protein superstar!
Bethany And Rachel says
Thank so much! We LOVE crab!
Bethany And Rachel says
haha seafood is da best! Hope you try ’em 🙂
Bethany And Rachel says
thanks! hope ya do!
Bethany And Rachel says
its AMAZING! hope you try it:)
Megan says
This sounds so fancy but looks so easy to make! My family is obsessed with anything and everything crab so I’ll definitely be making this for them soon!
Bethany And Rachel says
Thank you! it is so easy and delicious!
Mona says
Looks delicious! Bet you could substitute shrimp too. I’m crazy about eggplant so I’ll def be trying these.
Marla says
HI Bethany & Rachel,
Wow this looks delicious and I love crab meat. What a unique and healthy recipe. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Marla says
HI Bethany & Rachel
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your valuable information. Have a healthy, happy, safe & blessed holiday weekend!
Mira says
Eggplant as a toast is seriously the best idea ever! Okay, maybe I am a bit partial since I love eggplant. 🙂