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New Hampshire's Wild Eats:
Crab Bruschetta

The Italian word "bruschetta" roughly translates to "roast over coals," and is made by toasting slices of rustic Italian bread and topping it with fresh vegetables or meats. Ciabatta bread or French baguette also work well in this recipe.

Wild Eats recipes

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NH's Wild EatsExcerpted from New Hampshire's Wild Eats: Cooking Your Catch cookbook.


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Yield: 12 Servings



  • 12 slices Italian bread, cut approximately 1/2-inch thick
  • Olive oil
  • 2 teaspoons garlic powder
  • 1/2 pound cooked white crab meat, shredded
  • 1/4 cup bacon, cooked and crumbled
  • 1 tablespoon mayonnaise (more if desired)
  • 1 red chili pepper, deseeded, minced fine
  • 1 tablespoon coriander powder
  • Zest and juice of 1 lime
  • 1 cup shredded lettuce
  • 3 avocados, ripe, sliced thin
  • 2 scallions, ends removed, sliced thin




Preheat oven to 375°F.


You can also use your grill for this recipe. Place the bread slices on a baking sheet and brush the tops with olive oil.


Sprinkle each piece with garlic powder, then bake (or grill) for 5 to 10 minutes, or until the edges are crisp and golden brown.


If you don’t have garlic powder on hand, gently rub the toasted slices of bread with the cut end of a raw garlic clove.


Combine the crab meat, bacon crumbles, mayonnaise, chili pepper, coriander, lime zest, and lime juice with 1 teaspoon olive oil.


Just before serving, top each slice of toast with shredded lettuce, an avocado slice, and a spoonful of the crab mixture. Garnish with sliced scallions.