These Crab Melts are the perfect finger food for your summer parties! Fresh crab and juicy Roma tomatoes atop sourdough toasts with a sprinkle of fresh dill and Gruyère.
Hi guys and Happy Day After Hump Day! One day closer to the weekend! Yesssss!
Any plans? Going to any parties? Perhaps hosting a little shindig yourself? Well, if you are, have I got the appetizer for you! OMGee, you’re going to love these! These Crab Melts were met with rave reviews when I served them to friends last week during our vaca at the beach, so I knew I had to share ASAP. And boy are you going to love how easy they are!
We enjoy seafood all year long, but even more so during the summer because as previously mentioned, we catch most of it ourselves. For these little Crab Melts we just dropped the old crab trap in the bay and a few hours later we were serving these to company. A little trip to the market for a nice sourdough baguette, some nutty Gruyère cheese, fresh dill and lemon and a few juicy Roma tomatoes from my friend’s garden and it was cocktails and appys on the porch! Just the way summer should be!
Stay tuned, because next week some more fresh catch will be coming to the BHK. Hope your weekend’s a blast friends!
- 18-20 slices sourdough baguette bread
- 3/4 cup mayonnaise
- 3/4 tsp. fresh lemon zest
- 3 1/2 Tbsp. fresh dill chopped and divided
- 1 1/2 tsp. Old Bay seasoning
- 12 oz. lump crabmeat drained
- 2 Tbsp. red onion finely chopped
- 1/4 tsp. salt
- 18-20 Roma tomato slices
- 1 cup Gruyere cheese shredded
- salt and freshly ground black pepper
Line baking sheet with parchment paper. Set aside.
Preheat broiler. Arrangle slices of sourdough on prepared sheet and broil 1-2 minutes on each side until lightly browned.
In a small bowl, whisk mayo, lemon zest, 3 Tbsp. dill and Old Bay seasoning.
In medium bowl, mix together crabmeat, red onion and salt. Add 2 Tbsp. of the mayo mixture to the crabmeat mixture until well combined.
Spread the remainder of the mayo mixture onto the toasts and top each slice evenly with the crabmeat mixture.
Top each toast with a slice of tomato and sprinkle with cheese.
Broil for 3 minutes or until cheese melts. Remove from oven and sprinkle with salt and freshly ground pepper and the remaining dill.
Recipe adapted from Coastal Living Magazine March 2015