Hot Crab Melt

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The other day a friend and I were talking about how much we missed having lunch out, you know, actually inside a restaurant. We were both waxing nostalgic about our favorite meals at various eateries when she happened to mention a hot crab melt that she had had for lunch along side a cup of lobster bisque that was particularly memorable. I got to thinking about that, and wondered if I could make a hot crab melt of my own. Now, I haven’t had it at this particular restaurant so have no idea how it compares, if at all. I will say, however, that this is very tasty. I would definitely make it again.



Hot Crab Melt

 2 oz. cream cheese, softened

1 T. mayonnaise

1 6-oz. can lump crabmeat*

2 T. finely chopped scallions

2 T. finely chopped celery

½ t. chopped garlic

1/8 t. Old Bay Seasoning

1/8 t. garlic powder

2-4 drops hot sauce

Kosher salt and freshly ground pepper, to taste

Remoulade Sauce (recipe below)

2 thick slices rustic bread, cut in half

1 sliced tomato

1 c. shredded cheddar cheese

Fresh parsley for garnish

 Preheat the oven to 425°F.

 Beat the cream cheese and mayo in a medium bowl until fluffy. Mix in crab, scallions, celery, garlic, and seasonings. Spread remoulade onto bread slices, top with crab mixture, a slice or two of tomato, and then shredded cheese. Place on a baking sheet.

 Bake for 10 to 15 minutes until the cheese is melted and bubbly. Sprinkle with parsley, and serve.

 Generously serves 2.

 *If you can get fresh, by all means use it!

 Spicy Remoulade

 ½ c. mayonnaise
1 T. coarse-grained mustard
1 T. drained prepared horseradish
2 T. chopped scallions
½ t. paprika
¼ t. cayenne pepper (or less)
½ t. fresh lemon juice
Kosher salt
Freshly ground black pepper

 Whisk the first 7 ingredients together in a small bowl. Season to taste with salt and pepper. Makes about 2/3 cup. Feel free to halve mustard and horseradish if you prefer things less spicy.

 DO AHEAD: Can be made 2 days ahead. Cover and chill.