Chili Crab & Mango Sourdough Bruschetta with Mint

Name: Chili Crab & Mango Sourdough Bruschetta with Mint
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices Sourdough Loaf; 200 grams Cooked Crab Meat; 1 large Ripe Mango; 1/4 cup Fresh Mint Leaves; 1/2 cup Chili Crab Sauce; 1 clove Garlic; 2 tablespoons Olive Oil; 1 tablespoon Lime Juice; Pinch to taste Salt; Pinch to taste Black Pepper

A delightful Singaporean twist on a classic bruschetta. Toasted sourdough is topped with a vibrant mix of sweet mango, spicy chili crab, and refreshing mint for an explosion of flavors and textures in every bite.

Prep Time

20 minutes

Total Time

30 minutes

Calories

475

Level

Easy

Yields

4 servings

Cost

S$3.47

Season:

☀️ Summer•tropical•monsoon-comfort

Meal Type:

Breakfast•Snack•Appetiser

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Healthy•Spicy

Ingredients

Servings

4slicesSourdough Loaf(Approximately 1-inch thick slices)

S$1.50

200gramsCooked Crab Meat(Fresh or frozen, thoroughly thawed)

S$8.00

1largeRipe Mango(Firm but ripe, diced into small cubes)

S$1.20

0.3cupFresh Mint Leaves(Chopped finely)

S$0.75

0.5cupChili Crab Sauce(Store-bought or homemade (adjust to taste))

S$2.00

1cloveGarlic(Minced)

S$0.10

2tablespoonsOlive Oil(Extra virgin olive oil)

S$0.20

1tablespoonLime Juice(Freshly squeezed)

S$0.15

Pinchto tasteSalt(Adjust to preference)

Pinchto tasteBlack Pepper(Freshly ground)

Total Cost

S$13.90

S$3.47 per serving

The Method

1
Preheat the oven to 180°C (350°F).
2
Brush both sides of the sourdough slices with olive oil. Arrange them in a single layer on a baking sheet.
3
Toast the sourdough in the preheated oven for 8-10 minutes, or until golden brown and crispy around the edges. The kitchen will fill with the comforting aroma of toasted bread.
4
While the sourdough is toasting, prepare the chili crab mixture. In a large skillet, gently heat the chili crab sauce over low heat. Be careful not to let it boil.
5
Add the cooked crab meat to the warmed chili crab sauce. Stir gently to coat the crab evenly with the flavorful sauce. Cook for 2-3 minutes, allowing the crab to absorb the sauce's essence.
6
Remove the skillet from the heat and let the chili crab mixture cool slightly.
7
In a separate bowl, combine the diced mango, minced garlic, lime juice, salt, and pepper. Gently toss to combine, ensuring the mango remains intact.
8
Once the sourdough slices are toasted and the chili crab mixture has cooled, begin assembling the bruschetta. Spoon a generous amount of chili crab mixture onto each toasted sourdough slice.
9
Top the chili crab mixture with the diced mango mixture. Garnish with freshly chopped mint leaves.
10
Serve the Chili Crab & Mango Sourdough Bruschetta immediately while the sourdough is still warm and crispy, and the toppings are fresh and vibrant.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (225g)

475 kcal / 1987 kJ

Carbs

45g

17% of RDA

Fat

24g

34% of RDA

Protein

21g

42% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

18 g

20% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier kick, add a pinch of chili flakes to the chili crab mixture.

If using frozen crab meat, ensure it is completely thawed and drained of excess water before using.

Adjust the amount of chili crab sauce according to your spice preference.

To prevent the sourdough from becoming soggy, assemble the bruschetta just before serving.

Cooking Equipment

Oven

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...