March 21, 2010

Toasted Open-faced Crab Sandwich

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:20 AM EDT

Story Updated: Jul 12, 2007 at 9:22 AM EDT

Ingredients

1 ½ lb fresh or frozen Dungeness crab meat, picked over
1 Sourdough Loaf, sliced in half lengthwise and cut into thirds
½ bunch scallions, chopped
2/3 cup mayonnaise
1 T Old Bay seasoning
2 cups loose leaf spinach, finely chopped
1 cup shredded Jack cheese
2 T freshly squeezed lemon juice
Freshly ground black pepper
Dash cayenne

Directions

Preheat oven to 400 degrees. Combine crab, scallions, spinach, cheese, lemon juice, mayonnaise, pepper and cayenne in a medium bowl. (Crab mixture may be made 6 hours ahead and chilled, covered).

Mound crab mixture on each slice of bread and spread evenly. Bake until lightly browned, about 10-12 minutes.

Serves 6

Recipe Courtesy: Roy Harland, Slates Restaurant

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