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Open-Face Crab and Artichoke Melt

Open-Face Crab and Artichoke Melt Recipe

I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.
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Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Cuisine Seafood
Calories 647 kcal

Ingredients
  

  • 2 cups freshly grated parmesan cheese
  • 1 1/2 cups mayonnaise
  • 1 medium onion, chopped
  • 12 ounces fresh crabmeat, drained, picked over
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup fresh parsley, chopped
  • 8 slices sourdough bread
  • 8 plum tomatoes, sliced
  • 8 ounces monterey jack cheese, thinly sliced
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
  • Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
  • Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.

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Nutrition

Serving: 291gCalories: 647kcalCarbohydrates: 55gProtein: 32.9gFat: 33.5gSaturated Fat: 12.7gCholesterol: 85.3mgSodium: 1542.1mgFiber: 5.7gSugar: 6.1g
Keyword < 60 Mins, Broil, Brunch, Crab, Easy, Lunch, Oven, Savory, Vegetable
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