Crab Melt PRINT
- YIELD: 6-8 servings
I served this recipe, tapas style— cut into bite-size pieces.
I didn’t measure, but I’ll do my best to give you measurements.
My best advice is to season and taste as you go along!
|1-2||cups fresh cracked crab|
|1||ripe avocado, sliced thin|
|Good quality olive oil, to brush on the bread|
|1||clove fresh garlic, for the bread.|
|2-4||sliced provolone cheese (or your choice)|
|1½||tsp. Old Bay Seasoning|
|1-2||tsp fresh lemon juice|
|1||Tbsp. fresh chives (or scallions)|
|1-2||tsp. fresh chopped tarragon|
|kosher salt & fresh cracked pepper, to taste|
|1-2||Tbsp Hellmans/Best Foods Mayonnaise|
For the crab:
Add the mayo, Old Bay Seasoning, lemon juice, mayo and fresh herbs.
Taste. If needed add a little kosher salt and cracked black pepper. Add this slowly, and taste, taste, taste!
Slice the baguette in half and brush with olive oil.
Broil for about 1 minute, until lightly golden.
Remove from the broiler and rub a fresh clove on garlic on it— lightly! Don’t overdo it.
Add a mound of crab salad on the bread, add 3-4 avocado slices and top with cheese.
Return to the broiler for about 1 minute, until the cheese is melted and bubbly.