Recipes // Appetizers // Crab Bruschetta with Cucumber Chile Mignonette

Crab Bruschetta with Cucumber Chile Mignonette


By Chef Geoffrey Zakarian

Yield: 12 portions

Cucumber Chile Mignonette Ingredients:

  • 1 cup English cucumber, diced
  • 1 small shallot, finely diced (about 2 tbsp)
  • 1 small Fresno chile pepper, seeded and finely chopped (2 tsps)
  • ¼ cup white wine vinegar
  • 1 pinch sugar
  • Kosher salt

Crab Salad Ingredients:

  • 8 oz. lump crab meat, picked through for shells
  • 2 tbsp fresh mint, chopped
  • 12 slices lightly toasted baguette


  1. To make the cucumber chile mignonette: In a medium bowl, stir together the cucumber, shallot, and chile pepper. Stir in the vinegar and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 mins.
  2. To make the crab: Place the crabmeat in a medium bowl. Drizzle with about ¾ of the mignonette, add the mint and toss. Arrange the baguette slices on a serving tray and top with the crab. Drizzle the remaining mignonette on top of each bruschetta.
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