½
-pound blue crabmeat (picked through for shells)
8 -oz. Creamcheese
1 -loaf Italian bread
1 -cup extra virgin olive oil
1 -tablespoon fresh chopped garlic
3 -oz. Sundried tomatoes
1 -tablespoon paprika
4 -oz grated fresh Parmesan cheese
Fresh basil leaves
Salt
White pepper
In a bowl soften creamcheese. Blend till smooth. If the sundried tomatoes are dried,
drop them into a few cups of boiling water for 5 minutes. When cool julienne and add to
the creamcheese, with garlic, paprika, Parmesan, a dash of salt and pepper. Add the
crabmeat and mix.
Slice the bread into 1-inch slices. Brush with olive oil. If you have a charcoal fire
going grill lightly on each side. If you use the oven toast lightly. Scoop the crab
mixture on the toast and broil until warm. Serve at once garnished with julienned fresh
basil and a light squeeze
of lemon.
