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    You are in: Home / Recipes / Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas Recipe
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    Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sherri at the Beach's Note:

    Our local Publix Supermarket hosts cooking demonstration and hands on cooking dinners. This recipe was one they prepared. It is simple and very tasty. My modification was to add jumbo crab. They also served these as 4 appetizer portions in ramekins. I instead baked in a ceramic pie dish to serve as a party appetizer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300 degrees.
    2. 2
      Spray ceramic pie pan with cooking spray.
    3. 3
      In a small bowl mix ricotta, herbs, mixing well. Then stir in crab meat until just mixed.
    4. 4
      Pour into pie pan and drizzle with the olive oil on top.
    5. 5
      Bake until warm and quivery, about 15 minutes.
    6. 6
      Slice french baguette on a diagonal about 1/2 thick. Drizzle or spray each with olive oil on both sides then toast.
    7. 7
      Remove the bread and rub each with the raw garlic. Serve alongside the hot cheese dip.

    Ratings & Reviews:

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    Nutritional Facts for Saffron Laced Baked Crab Ricotta With Crispy Grilled Garlic Toas

    Serving Size: 1 (216 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 294.9
     
    Calories from Fat 98
    33%
    Total Fat 10.9 g
    16%
    Saturated Fat 5.3 g
    26%
    Cholesterol 40.9 mg
    13%
    Sodium 630.3 mg
    26%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 0.3 g
    1%
    Protein 16.6 g
    33%

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