Screaming Crab Melts on Pumpernickel

Total Time:
29 min
Prep:
15 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 ounces cream cheese
  • 2 tablespoons heavy cream or milk
  • 1 pound lump crabmeat
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon prepared horseradish
  • Salt and freshly ground black pepper
  • 4 teaspoons Dijon mustard, divided
  • 4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)
  • 1 cup baby spinach leaves
  • 2 tablespoons grated Parmesan
  • Pitted black olives, cut crosswise into rings
  • Pimento pieces and strips
Directions

Preheat oven to 400 degrees F.

In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.

Preheat broiler.

Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".


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