Spicy Shrimp and Crab Bruschetta Gluten Free
|1/4 cup bottled clam juice|
|6 oz uncooked large shrimp, peeled and deveined|
|6 green onions, thinly sliced|
|1/3 cup Hellmann's mayonnaise|
|1 Tbsp fresh lemon juice|
|1/2 tsp DLM Sweet Spanish Paprika|
|1/4 tsp DLM Cayenne Pepper|
|4 oz crab meat, drained|
|2 Udi's French Baguettes (one bag), cut diagonally into 1/3-inch thick slices|
|3 Tbsp Vera Jane's Extra-Virgin Olive Oil|
Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover, and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board. Once they're cool, coarsely chop shrimp.
Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crab meat. Season with salt and pepper; cover and chill. Can be prepared up to 6 hours in advance.
Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread, place on platter, and serve.
Makes 6 servings