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Makes
2 open-faced sandwiches
Author Notes
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
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Ingredients
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2 teaspoons
olive oil
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2 tablespoons
minced shallot
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1 tablespoon
minced red bell pepper
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1/2 cup
jumbo lump crab
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1/4 teaspoon
mustard
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1/8 teaspoon
dried dill
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salt and pepper
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2-4 tablespoons
grated cheese of your choice (I like sharp cheddar or gruyere)
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2
slices whole-grain bread
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1/2
small avocado
Directions
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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.
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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.
Writer and baker/blogger/photographer living in Houston, transplanted from the Bay Area. I admire vegans, lust after New York and have an insatiable passion for pancakes.
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