Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, March 10, 2012


4 cups diced Roma tomatoes
1 cup diced white onion
2 tsp minced garlic
1/3 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp dried oregano
2 tbsp sugar
1 lb lump blue crabmeat, be sure all shells are removed
1 1/2 tsp salt
1/2 tsp freshly ground coarse black pepper
1/3 cup minced fresh basil
2 baguettes, sliced, toasted

In crockpot or slow cooker combine the tomatoes, onion, garlic, oil, vinegar, oregano, and sugar; place lid on cooker and cook on low setting for 2 hours.  Gently stir in the crab, salt, and pepper.  Cook on low for another hour.  Fold in the basil.

Top the toasted baguette slices with the warm bruschetta for serving.

Note:  If you prefer, you can serve on whole-grain crackers for a healthier touch!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.