Ingredients for preparing Mini Crab Melts
Mini Crab Melts make for a perfect summer appetizer
16 (3/4-ounce) slices sourdough bread
3/4 cup mayonnaise
3/4 teaspoon lemon zest
3 1/2 tablespoons chopped fresh dill, divided
1/2 teaspoon salt
12 ounces lump crabmeat, drained and picked
2 tablespoons finely chopped red onion
32 (1/4-inch-thick) Roma tomato slices
4 ounces Gruyère cheese, grated (about 1 cup)
1/4 teaspoon freshly ground black pepper
- Preheat broiler. Arrange bread slices in a single layer on a cooking sheet, and broil one or two minutes on each side or until lightly gold and toasted.
- Whisk collectively mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a very small mixing bowl. Blend crab, onion, and 1/4 teaspoon salt in a very medium mixing bowl. Create 2 tablespoons mayonnaise mix to bowl; stir to combine.
- Spread remaining mayonnaise mix evenly over toasts. Partition crab mixture evenly in excess of toasts; top evenly along with tomato slices and cheese. Broil 3 minutes or maybe until cheese melts. Drop with black pepper in addition to remaining 1/2 tablespoon dill. Serve immediately.
Need Fresh Local Crabmeat? Stop by and grab some
Be sure to check out our Maryland Crab Cake Recipe