Crab Ceviche

Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta

Ingredients

For the ceviche:

• 1 1/2 pounds lump crabmeat, picked through for shells
• 1 (8-ounce) can tomato sauce
• 1/3 cup fresh lime juice
• 2 cups diced Roma tomatoes
• 1/2 cup diced cucumber
• 1/2 cup diced jicama
• 1/3 cup diced white onion
• 1/4 cup freshly chopped cilantro leaves
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce, or more, to taste
• Salt and freshly ground black pepper

For the bruschetta:

• Cooking spray
• Olive oil
• 1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
• 2 peeled garlic cloves

Directions

For the ceviche:

Combine all of the ingredients in a large bowl and toss to combine.
For the bruschetta:
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta w/ceviche.