Ingredients
1/2 cup finely chopped shallots2 tablespoons plus 1/4 cup olive oil, divided2 garlic cloves, minced2 cans (6 ounces each) lump crabmeat, drained1 cup chopped seeded plum tomatoes1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano8 slices Italian bread (1/2 inch thick)
Preparation
In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat.
Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.
