Opened Faced Crab Melt Recipe

Directions for Open Faced Crab Melt

1. 1

   Prepare the Crab Mixture

   In a medium bowl, combine the crab meat, mayonnaise, Dijon mustard, salt, and black pepper. Mix gently until well combined.

2. 2

   Prepare the Lemon Vinaigrette

   In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until emulsified.

3. 3

   Toast the Bread

   Preheat your oven to 375°F (190°C). Place the slices of country bread on a baking sheet and toast in the oven for about 5-7 minutes or until lightly golden.

4. 4

   Assemble the Crab Melts

   Remove the toasted bread from the oven. Divide the crab mixture evenly among the toasted bread slices. Top each with shredded cheese.

5. 5

   Melt the Cheese

   Return the assembled crab melts to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.

6. 6

   Prepare the Arugula Salad

   While the crab melts are baking, combine arugula in a bowl and drizzle with the lemon vinaigrette. Toss to coat.

7. 7

   Serve

   Remove the crab melts from the oven and serve hot, garnished with the arugula salad on the side.