Crab Eggplant Bruschetta

Crab Eggplant Bruschetta

This is one of my best creations so far. This one is for you to impress your guests.

Serves: 4, Cooking time: 30-40 minutes

Crab Eggplant Bruschetta


  • 1 cup crab meat (I get claw meat. for two reasons: one I like it better and I think it’s cheaper)
  • 2 tbsp mayonnaise
  • 1/2 cup spring onion, finely chopped
  • 2 tbsp caviar (optional, just makes it look nicer)
  • 1 large eggplant
  • 1 tbsp salt
  • 1/2 cup rice flour
  • 2 tbsp oil


  1. Slice eggplants into 1/4″ thick diagonal slices, you should get 8-10 slices. Marinade them with salt in a ziplock bag.
  2. In a bowl mix crab, mayonnaise and spring onion and set it aside.
  3. Drain the excess water from eggplant slices and dry them on paper towels. Empty the ziplock bag completely and wipe it on inside with a paper towel. Add flour and eggplant slices to the same bag and toss the bag from one hand to another so that slices are evenly coated with flour.
  4. Heat a tbsp of oil on a large skillet on medium heat and arrange all the egg plant slices on the skillet. If you don’t have a skillet large enough, you can sear the slices in two batches. Turn the slices over after 5-7 minutes, or when they are brown on one side. Let them brown on the other as well then place them on a paper towel for 2-3 minutes.
  5. Transfer the slices on a serving plate, once they are cooled a bit put a spoonful of crab mix on every slice. Decorate with dash of caviar.
  6. Your guests would think of you as a great chef! 🙂




One comment

  1. Ivan says:

    Wow! Looks fabulous!

Questions, comments, complements?

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