Chef Thomas O’Neil of Suicide Bridge Restaurant in Hurlock promises this dish will please any crowd you have this season!
If you’d like to recreate his Crab Bruschetta, here’s what you’ll need.
- 2 Large Local Vine Ripe Tomatoes
- 8-10 Basil Leaves
- 1 T. Minced Garlic
- 3 T. Red Wine Vinegar
- 3 T. Olive Oil
- 1 lb. Backfin Crab Meat
- Salt and Pepper
- Baguettes (Sliced and Toasted)