Open-Faced Crab Sandwiches
Feeling crabby? Take a crack at this open-faced seafood sandwich. Fresh lump crabmeat gets a boost from fresh lime juice and coarse-grained mustard in this simple, yet satisfying, sammy that is sure to please even the pickiest seafood eater.
Ingredients
- 16 ounce(s) fresh lump crabmeat, picked over
- 2 tablespoon(s) fresh lime juice, or to taste
- 1/2 cup(s) mayonnaise
- 2 teaspoon(s) coarse-grained mustard or spicy mustard
- 4 one-inch-thick slices Italian bread, crust removed
- 4 teaspoon(s) freshly grated Parmesan
- 1 unsalted butter, softened
Instructions
- Preheat broiler.
- Put crabmeat in a bowl and add 1 tbsp lime juice and toss to combine.
- In a small bowl, whisk together remaining 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 one-fourth crab mixture into a 1/2-cup measuring cup.
- Holding toast on top of mixture in cup, 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.
Nutrition
Calories: 1400.15kcalCarbohydrates: 66.57gProtein: 73.22gFat: 89.48gSaturated Fat: 17.47gCholesterol: 381.95mgSodium: 4835.35mgFiber: 2.12gSugar: 9.35g
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