Deviled Crab Melts

By sandy_h

Southern Living May 2018

Ingredients

• 8 8 8 sourdough bread slices
• 8 8 8 sourdough bread slices
• 8 8 8 sourdough bread slices
• 24 24 24 oz fresh lump crabmeat, drained and picked over
• 24 24 24 oz fresh lump crabmeat, drained and picked over
• 24 24 24 oz fresh lump crabmeat, drained and picked over
• 1 1 1 cup mayonnaise
• 1 1 1 cup mayonnaise
• 1 1 1 cup mayonnaise
• 2 2 2 Tbsp chopped fresh cilantro
• 2 2 2 Tbsp chopped fresh cilantro
• 2 2 2 Tbsp chopped fresh cilantro
• 2 2 2 Tbsp chopped fresh basil, plus basil leaves for topping
• 2 2 2 Tbsp chopped fresh basil, plus basil leaves for topping
• 2 2 2 Tbsp chopped fresh basil, plus basil leaves for topping
• 1 1/2 1 1/2 1 tsp lime zest (from 1 lime)
• 1 1/2 1 1/2 1 tsp lime zest (from 1 lime)
• 1 1/2 1 1/2 1 tsp lime zest (from 1 lime)
• 1 1 1 tsp kosher salt
• 1 1 1 tsp kosher salt
• 1 1 1 tsp kosher salt
• 1/4 1/4 1/4 tsp chili powder
• 1/4 1/4 1/4 tsp chili powder
• 1/4 1/4 1/4 tsp chili powder
• 1/8 1/8 1/8 tsp cayenne pepper
• 1/8 1/8 1/8 tsp cayenne pepper
• 1/8 1/8 1/8 tsp cayenne pepper
• 5 5 1/4-inch-thick plum tomatoes, cut into 1/4-inch-thick slices
• 5 5 1/4-inch-thick plum tomatoes, cut into 1/4-inch-thick slices
• 5 5 1/4-inch-thick plum tomatoes, cut into 1/4-inch-thick slices
• 8 8 2 oz Monterey Jack cheese, shredded (about 2 cups)
• 8 8 2 oz Monterey Jack cheese, shredded (about 2 cups)
• 8 8 2 oz Monterey Jack cheese, shredded (about 2 cups)

Preparation

Step 1

Preheat broiler with oven rack 6 inches from heat. Place bread on a wire rack on a baking sheet; broil until golden brown, about 3 minutes. Remove pan; set aside.

Gently combine crabmeat, mayonnaise, cilantro, basil, lime zest, salt, chili powder, and cayenne in a large bowl.

Spread crab mixture evenly over bread slices. Top evenly with tomato slices and cheese. Return pan to oven, and broil until cheese is melted and starting to brown, about 3 minutes. Let cool 5 minutes, and serve immediately. Top with basil.