Openly Crabby
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 370
- Total Fat
- 25
- Saturated Fat
- 13
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 107
- Sodium
- 664
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.