Monday, November 20th, 2017

Jumbo Lump Crab Melts


Our friends at the Wisconsin Milk Marketing Board have sent some recipes to enjoy during Lent:

Jumbo Lump Crab Melts

Servings: 12

6 (4-inch long) pieces sourdough baguette
1/2 cup olive oil, divided
1/3 cup fresh herbs, such as tarragon, parsley, thyme, divided*
Salt and freshly ground pepper, as needed
2 cups (10 ounces) jumbo lump crabmeat, picked over
1 cup (6 ounces) crumbled Gorgonzola cheese
1 cup (8 ounces mascarpone cheese
24 slices (2 pounds) ripe red tomatoes
2 cups micro greens
3 tablespoons prepared lemon vinaigrette

*Fresh herbs may include thyme, chives, parsley, chervil, and tarragon, all chopped.
Cooking Directions:
Preheat the oven to 350°F.
Split the baguette pieces in half and brush with 1/4 cup of the olive oil. Sprinkle with 3 tablespoons of the fresh herbs, and salt and pepper to taste. Toast until almost golden. Set aside.
In a bowl, combine the crabmeat, the cheeses, the remaining 1/4 cup of olive oil, the remaining 3 tablespoons of chopped herbs, and salt and pepper to taste.
Place 4 tomato slices on top of the toasted bottom half of each piece of baguette. Top each evenly with micro greens tossed with lemon vinaigrette and an equal portion of the crabmeat-Gorgonzola mixture. Place the top on each sandwich. Cut each melt in half for 12 equal servings. Place on a sheet pan and bake for 5 minutes or until the cheese melts. Serve warm.

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