Crab Bruschetta with Chef Thomas O’Neil from Suicide Bridge Restaurant

This recipe is full of Delmarva summer flair! Between the fresh, locally-grown tomatoes and the delicious lump crab meat, how could you go wrong?

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.

Crab Bruschetta

• 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)