Open-Face Crab and Artichoke Melt
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I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.
- Ready In:
- 2 cups freshly grated parmesan cheese
- 1 1⁄2 cups mayonnaise
- 1 medium onion, chopped
- 12 ounces fresh crabmeat, drained, picked over
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1⁄2 cup fresh parsley, chopped
- 8 slices sourdough bread
- 8 plum tomatoes, sliced
- 8 ounces monterey jack cheese, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
- Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
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oops. I made this over a month ago and forgot to review it. Let me say- I love a crab melt more than just about anything and I have had them in some of the finest restaurants from New York to San Francisco. This one is just as good as the best ones I have had. As a matter of fact... the crab mixture alone would be excellent as a crab dip with crackers. I adored this sandwich. Surprisingly, it was my first time to make one. I like to indulge myself on vacations and I scour the city I am visiting for the best crab melt in town. Some people visit museums on vacation... I look for crab melts! A real winner you have here. Oh yeah- I toasted the bread before assembling the sandwiches.Reply
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