Spicy Shrimp and Crab Bruschetta
- 1/4 cup bottled clam juice
- 6 oz uncooked large shrimp, peeled, deveined
- 6 green onions, thinly sliced
- 1/3 cup mayonnaise
- 1 T fresh lemon juice
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 4 oz crabmeat, drained
- 1/2 baguette, cut diagonally into 1/3 inch thick slices
- 3 T (about) olive oil
Bring clam juice to boil in medium sauce pan. 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)
Prepare oven to 375 degrees. 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.