Lunch! I don’t normally show off my lunch — heck, most of the time, I skip lunch altogether — but today, for the CSPS Cook/Bake-a-Long Seafood Week, I made these awesome Open-face Crabmeat Melts with a fresh tomato from my garden (the only really big tomato that really did well, though I did grow hundreds of cherry tomatoes). The crabmeat was from Maine, but any fresh crabmeat will do. Now I ate too much and could really use a nap! 🙂
Ingredients
8 ounces fresh Maine crabmeat
3 tablespoons mayonnaise
1 tablespoon dijon mustard
1 tablespoon ketchup
1 tablespoon grated onion
salt and pepper to taste
1 tablespoon fresh chives, minced, divided
1 large heirloom tomato, sliced horizontally
4 slices cheese, Swiss or mild cheddar
2 slices favorite bread (I use sourdough)
paprika to taste (optional)
Directions
Preheat oven to 400F.
Combine crabmeat, mayonnaise, mustard, ketchup, onion, 1 tablespoon chives, salt and pepper and blend well.
Toast bread. Then lay out the slices of bread on a baking sheet and top each slice of bread with 1/2 of crabmeat mixture and spread out. Spread layer of sliced tomatoes, topping with cheese. Place in oven and bake until golden brown and cheese is melted. Remove and sprinkle with a wee dash of paprika and sprinkle on remaining chives. Serve immediately.
