Open-Face Crab and Artichoke Melt |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well. Ingredients:
2 cups freshly grated parmesan cheese |
1 1/2 cups mayonnaise |
1 medium onion, chopped |
12 ounces fresh crabmeat, drained, picked over |
1 (14 ounce) can artichoke hearts, drained and chopped |
1/2 cup fresh parsley, chopped |
8 slices sourdough bread |
8 plum tomatoes, sliced |
8 ounces monterey jack cheese, thinly sliced |
2 tablespoons fresh parsley, chopped |
Directions:
1. Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
2. Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
3. Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
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