November 20, 2009
Toasted Open-faced Crab SandwichBy Megan ValentineIngredients1 ½ lb fresh or frozen Dungeness crab meat, picked over1 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 DirectionsPreheat 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 Most PopularMore Good Stuff |
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