Categories
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Open-Faced Crab Melt with Guerere Cheese |
Yield:4
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INGREDIENTS: |
| 4 |
miniature French baguettes or sandwich rolls, split and pressed open |
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| 2 tbsp |
unsalted butter, melted |
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| 2 tsp |
sea salt |
|
| 1 lb |
fresh crabmeat (2 cups) |
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| 1/4 cup |
mayonnaise |
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| 1 tbsp |
freshly squeezed lemon juice |
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| 1/4 cup |
diced celery |
|
| 1/2 |
red onion, sliced paper thin |
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Guerere cheese slices |
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DIRECTIONS:
- 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.
- Remove from broiler, leaving broiler on.
- 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.
- 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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