Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Open-Face Crab And Artichoke Melt
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- #79842
A cheesy blend of artichoke hearts and crab is spread on sourdough bread and topped with sliced tomatoes and Monterey jack cheese to make this super sandwich.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 ounces freshly grated Parmesan cheese
1 1/2 cup mayonnaise
1 1/3 cup chopped onion
12 ounces fresh crab meat, drained, picked over
1 can (13.75 ounce size) quartered artichoke hearts in water, drained, chopped
1/2 cup chopped fresh parsley, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons chopped fresh parsley, divided
8 slices sourdough bread (3- x 5-inch size), 3/4-inch thick
8 plum tomatoes, sliced
8 ounces Monterey jack cheese, thinly sliced
directions
Mix first 5 ingredients and 1/2 cup parsley in large bowl to blend. Transfer crab mixture to 8- x 8- x 2-inch glass baking dish (Can be prepared 6 hours ahead. Cover and refrigerate).
Preheat oven to 400 degrees F. Bake crab mixture until bubbling and heated through, about 25 minutes.
Place bread slices on serving platter. Top with tomato slices. Spoon hot crab mixture over tomatoes. Top with jack cheese.
Serve immediately, garnishing with remaining chopped fresh parsley.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 21, 2016
These were sooo good! Just when your mouth was realizing how rich (and fattening) the filling is, you'd get the crunch of fresh onions or a bite of chilled tomato. Very filling, as well. Definitely use sourdough bread, as is called for. For this recipe, it makes a difference.