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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!
Ingredients
| 1-2 | cups fresh cracked crab |
| 1 | ripe avocado, sliced thin |
| 1 | fresh baguette |
| 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 |
Directions
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.
Enjoy!
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