Crab Brushetta

Crab Brushetta
From: Taste of Homes Magazine

1/2 cup finely chopped shallots
2 garlic cloves, minced
2 tbsp plus 1/4 cup olive oil, divided
2 can (6oz each) lump crab meat, drained
1 cup chopped seeded plum tomatoes
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil
3/4 tsp minced fresh oregano or 1/4 tsp dried oregano
8 slices Italian bread (1/2 inch thick)

In a large skillet, saute shallots and garlic in 2 tbsp oil until tender. Add the crab, tomatoes, basil, and oregano; cook and stir for 5-6 minutes or until heated through. Removed from heat. Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture. Yield: 16 appetizers.