Screaming Crab Melts on Pumpernickel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 370
- Total Fat
- 25
- Saturated Fat
- 14
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 186
- Sodium
- 1050
- Total: 29 min
- Prep: 15 min
- Cook: 14 min
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".