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John Sierp's Crab Bruschetta

This crab bruschetta recipe is courtesy of John Sierp.

  • yield: Makes about 2 dozen




  • 7 plum tomatoes, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 2 tablespoons John Sierp's Garlic Oil
  • 1 bunch fresh parsley leaves, chopped
  • 10 fresh basil leaves, julienned
  • Sea salt
  • Freshly cracked black pepper
  • 1 loaf Italian bread, sliced diagonally 1/4-inch thick
  • 1/2 pound jumbo lump crab meat, picked over
  • Old Bay seasoning, for garnish


  1. Step 1

    In a medium bowl, stir together tomatoes, onion, garlic oil, parsley, basil, salt, and pepper. Refrigerate, covered, for at least 2 hours.

  2. Step 2

    Preheat oven to 375 degrees. Lay bread slices in a single layer on a baking sheet; brush with olive oil. Bake until golden brown.

  3. Step 3

    Spoon 1 tablespoon of tomato mixture onto bread; top with a piece of crab. Repeat with remaining bread slices. Season with Old Bay; serve immediately.

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