Openly Crabby

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 pound jumbo lump crabmeat, picked through
  • 2 tablespoons mayonnaise
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh lemon juice
  • 1 scallion, thinly sliced
  • Kosher salt
  • 4 slices Texas toast
  • 4 tablespoons unsalted butter, melted
  • 3 ounces monterey jack cheese (half grated, half thinly sliced)
  • 1 bunch asparagus, trimmed and halved lengthwise
  • Freshly ground black pepper
Directions
  • Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl. Set aside.

  • Preheat the broiler. Brush both sides of the Texas toast with half of the melted butter. Place on a baking sheet and broil until golden brown on top, about 3 minutes. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges. Sprinkle with the grated cheese.

  • Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper. Arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus.

  • Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes.

  • What do you think this open-face sandwich should be called? Let us know; you must use the entry form in order to be considered.

  • Photograph by Kang Kim


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