For my boyfriend's birthday, I cooked him a seven-course, seafood-themed meal. With an abundance of leftovers in my fridge, I couldn't let the remnants of the jumbo lump crab go to waste. So I recreated the crab cakes I made for my boyfriend and put it on toast. It's basically like a tuna melt only with crab--and a slick of buttery avocado to add creaminess and richness instead of mayo. —Erika
2 open-faced sandwiches
minced red bell pepper
jumbo lump crab
salt and pepper
grated cheese of your choice (I like sharp cheddar or gruyere)
Heat the olive oil in a medium frying pan over medium heat until hot but not smoking. Add the shallots and pepper and fry until golden. Add the crab and season with mustard, dill, salt and pepper. Once hot and slightly browned, remove from heat.
Toast bread. Spread with a few slices of avocado and mash with a fork. Top with crab mixture, then 1-2 tablespoons shredded cheese. Add to the frying pan over medium heat and cover. Let cook for 2-3 minutes, or until cheese melts (alternatively, broil under high heat, watching carefully, until cheese is melted). Enjoy immediately.