So, what did you have for lunch? It’s summer and too hot to cook, really, so I had some fresh crab meat from my last trip up to Maine so I made this awesome Open-faced Crab Melt. Supper yummy. While not as yummy as lobster, fresh crab meat in New England is terrific!
Ingredients
for the crab salad
1/2 pound fresh crab meat, cooked and picked from the shell
1/4 cup mayonnaise
3 tablespoons cocktail sauce (alternatively 2 1/2 tablespoons ketchup, 1 teaspoon horseradish)
salt and pepper to taste
finely minced fresh chives or dill (optional)
for the sandwich
2 pieces rustic bread, toasted
1 tomato, sliced thin
2-4 slices melty cheese (I used a mild swiss, but anything from Provolone to Cheddar will do)
Directions
In a work bowl, combine crab meat, mayo, cocktail sauce and gently combine. If at all possible, you don’t want to break up the lumps of crab meat. Taste for seasoning, then add salt and pepper, chives and/or dill to taste.
Toast your slices of bread and let cool a bit. Top with the crab meat salad, two slices of tomatoes and a slice of two of cheese (depending on the size of your cheese and bread, of course). Put under the broiler for just a minute or two, so your cheese melts and becomes a little browned. Serve immediately.
