You guys, I so wish I could claim this recipe as my own, but my aunt Nicole made this for our family at the beach last weekend and, after eating half the platter (and dropping approximately 7 shrimp on myself), I begged her for the recipe. This is such a fun, summery twist on bruschetta and makes for an easy yet impressive appetizer. Plus, anything with Old Bay is a winner in my book. Tim and I even bought Old Bay beer once and, after trying it and not being able to actually taste any Old Bay, poured some more into the bottle. Pro tip - don't do that. Old Bay does not dissolve in beer - who knew? Add this appetizer to your next summer barbecue menu and you'll be the hit of the party!
- 16 oz peeled and deveined jumbo shrimp, raw
- 12 oz lump crab meat
- juice of 2 lemons
- 1 cup chopped scallions
- Old Bay to taste
- approx. 1/2 cup mayo - just enough to hold shrimp salad together
- 2 baguettes
- 1/2 cup olive oil
Thaw shrimp (if frozen) and remove tails. Boil shrimp in water (or clam juice if you prefer) until pink and opaque. Roughly chop and set aside to let cool. Heat broiler. Slice baguettes at a diagonal at desired width (1/4 to 1/2 inch). Brush each side of bread slices with olive oil (using a cooking brush for best results) and place on a cookie sheet. Broil until slices are golden brown, flip and repeat - timing will depend on your broiler, so keep an eye on it. Remove bread from oven and set aside.
Once shrimp is cool, mix scallions, crab, cooled shrimp, and enough mayo to hold mixture together (about 1 heaping spoonful). Add lemon juice and Old Bay to taste, being careful not to add so much lemon that the mixture thins out. Spoon mixture onto bread slices, add more Old Bay if desired, and serve!