Crab Bruschetta with Crisped Pancetta

A plate with crab bruschetta topped with crisp pancetta.

A Scrumptious Crab Appetizer


The combination of crab salad, crispy salty pancetta and sliced baguette make for an amazing appetizer.




1 pound Seatech Chilean Crab Meat

3 Tbsp lite mayonnaise or more

1 Tbsp sour cream

1-2 baguettes sliced on a bias

1 small bunch of chives chopped

Zest of one lemon

Juice of 1/2 to 1 lemon

Seasoning salt to taste

2-3 Tbsp olive oil

4-6 oz thin sliced pancetta cooked until crisp




Put mayonnaise, sour cream, lemon zest, chives and lemon juice into a bowl and mix thoroughly. Pick over crab meat to ensure there is not shell. Add the crab meat to the bowl and gently mix in with other ingredients. Add seasoning salt to taste. Cover with plastic wrap and place in the refrigerator.


Place sliced pancetta in a pan on medium high heat. Cooked turning once until crisp. Place on paper towel and set aside. When cool crumble into small pieces.


If you cut baguettes 1/4 inch thick an average baguette should be fine. If you like a thicker cut buy two. Cut the baguette(s) on a bias. Place cut baguettes on a baking sheet and brush with olive oil. Place on 350 degree oven and bake until bread just starts to brown. Remove from oven an let cool.


To assemble the bruschetta put approximately one tablespoon of the crab mixture on each slice of bread and then top with crisped pancetta crumbles.


When adding seasoning salt keep in mind the pancetta is quite salty so you will not need to add much.


Serving Suggestions:


For a little kick use horseradish cream sauce instead of sour cream

Seatech Chilean rock crab meat retail pack.


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