Spicy Shrimp and Crab Bruschetta

By mschweickert

Ingredients

• 1/4 cup bottled clam juice
• 6 ounces uncooked large shrimp, peeled, deveined
• 6 green onions, thinly sliced
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 ounces crabmeat, drained
• 1/2 baguette, cut diagonally into 1/3-inch-thick slices
• 3 tablespoons (about) olive oil

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preparation

Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.

Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.

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