Crab in Bread

Crab in Bread

Crab in Bread
It's okay to be crabby... really. This seafood surprise will satisfy even the pickiest crab aficionado. It's a shell of a sandwich.
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At a glance
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Makes:
4 servings

Ingredients
  • 1 lb. fresh lump crabmeat, picked over
  • 2 tbsp. fresh lime juice, or to taste
  • 1/2 cup mayonnaise
  • 2 tsp. coarse-grained mustard or spicy mustard
  • 4 one-inch-thick slices Italian bread, crust removed
  • 4 tsp. freshly grated Parmesan
  • Unsalted butter, softened

  • Methods/steps
    1. Preheat broiler. Put crabmeat in a bowl and add 1 tbsp. limejuice and toss to combine. In a small bowl, whisk together remaining tbsp. limejuice, 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 one fourth crab mixture into 1/2-cup measure. Holding toast on top of mixture in measure, invert crab onto the toast and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and toast and sprinkle 1 tbsp. Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.

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