Bruschetta of Dungeness Crab with Crispy Wonderful Seedless Lemon

Recipe Developed by The Culinary Institute of America.

  • Prep Time



  • Total Time



  • Servings




Salted Lemon Yogurt:

  • 1½ cups whole-milk Greek yogurt
  • 2 tablespoons tahini
  • 1 teaspoon kosher salt
  • 1 tablespoon Wonderful Seedless Lemon zest
  • 1 pinch ground cumin

Crab Salad:

  • 1 lb. dungeness crab
  • 1 shallot, finely minced
  • 1 tablespoon preserved Wonderful Seedless Lemon peel, brunoise cut
  • ½ bushel chives, sliced in ½"bias cut
  • ½ bushel dill, sprigs removed from stems
  • Extra-virgin olive oil to taste
  • Black pepper to taste
  • Salt to taste


  • 12 slices crusty baguette, cut in ½" slices
  • 1 clove garlic, cut in half
  • Olive oil for drizzling


  1. Mix the yogurt, tahini, salt, lemon zest, and cumin. Adjust the seasoning with lemon juice and additional salt if needed. Refrigerate until ready to use.
  2. Gently mix the dungeness crab with the shallot, preserved lemon, and half of the herbs. Dress with olive oil, pepper, and salt to taste.
  3. Toast or grill the baguette until golden brown, rub with the cut garlic clove, and drizzle with olive oil.
  4. Spread a dollop of the salted lemon yogurt on the baguette. Top with the crab salad and garnish with reserved herbs.
  5. Serve with additional lemon wedges for squeezing or top with tempura lemon slices.

In This Recipe

Wonderful® Seedless Lemons

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