Open-faced Crab Sandwich Recipe
Artichokes, tomatoes, Parmesan, Cheddar on toasted sourdough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Crab Mixture
In a bowl, combine the crab meat, artichoke hearts (chopped), cherry tomatoes (halved), minced garlic, olive oil, salt, and black pepper. Mix well and set aside.
- 2
Toast the Bread
Preheat the oven to 180°C (350°F). Place the sourdough slices on a baking tray and toast them in the oven for about 5-7 minutes or until golden brown.
- 3
Assemble the Sandwiches
Remove the toasted sourdough from the oven. Spoon the crab mixture generously over each slice.
- 4
Add the Cheese
Sprinkle the grated Parmesan and Cheddar cheese over the crab mixture on each slice.
- 5
Bake and Serve
Return the assembled sandwiches to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.
