Crab and White Bean Bruschetta with Braised Kale

2011 Sept/Oct

A dish as simple as this deserves the best ingredients available. Fresh lump crab meat is available at most fish mongers and is a perfectly acceptable substitute for live crab.


  • 1/4 c. plus 2 T. extra virgin olive oil
  • 2 bunches kale, tough stems removed, washed and coarsely chopped
  • 1/4 c. dry white wine or water
  • 1 garlic clove, minced
  • 1 salt-packed anchovy, rinsed well and minced
  • 1/2 t. red chile flakes
  • 1-1/2 c. cooked white beans (cannellini or butter beans are best)
  • 1 lb fresh-cooked Dungeness crab meat
  • 8 thick slices ciabatta or other
  • Italian-style bread
  • 1 lemon, cut into wedges


Preheat a grill or broiler for the bruschetta. Set a large sauté pan over medium heat and add 1/4 c. olive oil. Add the kale and a splash of white wine or water. Cook the kale slowly until it starts to wilt, then add the garlic, anchovy and chile flakes. Cook for 10 more minutes, then add the white beans, heating through. This can be done ahead of time and cooked slowly until the kale starts to darken and become luscious and tender. Rub the bread with the remaining olive oil and either grill or broil it until it’s well toasted but still soft in the center. Add the crab to the kale mixture and stir to incorporate. Divide the kale mixture among the 8 crostini and serve with lemon wedges to squeeze overtop.

Serves 4.