Seafood lovers… rejoice!
This is another blast from the past! A recipe I first blogged about ages ago). Actually, I made it for the first-ever Unputdownable Book Club meeting more than four years ago. I made it again just before Christmas and was reminded how much I LOVE this recipe… and how much everyone else does too!
I made a few changes, which is why I’m blogging about this recipe again. The two main changes are that I used imitation crab meat and added these super neat balsamic pearls (which were a birthday gift from a friend). You don’t NEED these, but if you have them or can find them, they add a lot. They’re basically little balls that burst with balsamic in your mouth. Amazing.
Also, you don’t have to make this in a slow cooker. I’ve made it in a pot before and it’s just fine.
Now, I’m sure you’re sceptical about the imitation crab meat. If you’re anything like me, you’re probably thinking “wouldn’t it be better with real crab meat?”, but the answer is actually… not really. Not only is crab meat insanely expensive, and you need a whole pound of it for this recipe, the texture of imitation crab is actually preferable here. Just trust me on this one.
This was DEVOURED both at book club and when I brought the leftovers into the office the next morning. People were hounding me for the recipe, and wondering what exactly they were eating. No one ever thinks to put bruschetta and crab together… but they should!
Mix everything in your slow cooker EXCEPT the crabmeat, salt, pepper, basil and balsamic pearls. Cook on low for two hours. Add crabmeat, salt and pepper to taste. Continue to cook on low for another hour. When ready to serve, stir in the basil leaves and sprinkle with balsamic pearls.