CRABMELT SANDWICH
These warm, open-face sandwiches make a quick supper when it is too hot to cook or grill outside. Use jumbo lump crabmeat (even if it is frozen and you have to thaw it) or the meat from king crab legs.
A QUICK MELTDOWN: Besides toasting the rolls, the only cooking these crab sandwiches require is a run through the oven to warm them and melt the cheese. Reminiscent of a crab cake, these sandwiches have no filler, only a little cheese, mayonnaise and mustard. For best results, use a thick slice of ciabatta bread or halved sourdough rolls. The size of the bread will determine the number of servings. Serve the sandwiches with a cup of gazpacho or chilled avocado soup.
Makes 4 servings.- butter
- 4 sourdough rolls, split
- 1 pound jumbo lump crabmeat
- 1 tablespoon fresh lime juice
- 1/3 cup pimiento cheese
- 1 generous tablespoon mayonnaise
- 1 teaspoon coarse-grain mustard
- Salt and pepper to taste
- 6 tablespoons grated cheese, such as cheddar or Monterey Jack
Preheat broiler. Lightly butter rolls and toast under the broiler until lightly browned, about 1 to 2 minutes. Turn oven to 375 F.
Gently mix the crab with lime juice, pimiento cheese, mayonnaise and mustard. Season to taste with salt and pepper. Mound the mixture on toasted roll halves, top with grated cheese and bake until hot and the cheese melts, about 10 minutes. Garnish the plate with mixed greens.