Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crab Melt Sandwiches
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- #14214
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons coarse-grained mustard
4 slices (1-inch-thick) Italian bread, with crust removed
4 teaspoons freshly grated Parmesan cheese
unsalted butter, softened, if desired
directions
Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to combine.
In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, for 30 minutes.
Lightly toast bread. Lightly butter toast. Spoon crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tablespoon Parmesan over each sandwich.
Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
added by
TheCrabPlace
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 29, 2009
I was hoping for the same taste I got when I had my first crab melt on the Oregon coast, but missed it with this recipe. Overall, it was a simple one to make but lacked something. I did substitute the rye for an english muffin, maybe that was it. Id recommend this to anyone who wants an easy, decent crab melt. Still looking for my star though.