Cooking with Rena Lee

Open-Faced Crab Melt with Guerere Cheese

Comments: *from the CRAB book* You didn't write down how many cheese slices you wanted.
Yield:4

INGREDIENTS:
4 miniature French baguettes or sandwich rolls, split and pressed open
2 tbsp unsalted butter, melted
2 tsp sea salt
1 lb fresh crabmeat (2 cups)
1/4 cup mayonnaise
1 tbsp freshly squeezed lemon juice
1/4 cup diced celery
1/2 red onion, sliced paper thin
Guerere cheese slices
DIRECTIONS:
  1. Preheat the broiler. Lay the opened rolls on a baking sheet, cut side up. Brush with melted butter and sprinkle with salt. Lightly toast under the broiler, 6-10in from the heat source, for 3-4 minutes, until golden brown.

  2. Remove from broiler, leaving broiler on.

  3. In a small bowl, gently mix together the crabmeat, mayonnaise, lemon juice, and celery. Divide among the baguettes, spreading the mixture evenly on both halves. Layer the sliced onion and cheese slices on top.

  4. Place the sandwiches under the broiler again for 3-4 minutes, until the cheese is melted and bubbly. Remove from the broiler. and serve immediately.

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