Best Open Face Crab And Artichoke Melt Recipes

OPEN-FACE CRAB AND ARTICHOKE MELT

Open-Face Crab and Artichoke Melt image

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.

Provided by Hey Jude

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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.

OPEN-FACE CRAB AND ARTICHOKE MELT RECIPE | CDKITCHEN.COM

Open-Face Crab And Artichoke Melt Recipe | CDKitchen.com image

A cheesy blend of artichoke hearts and crab is spread on sourdough bread and topped with sliced tomatoes and Monterey jack cheese to make this super sandwich.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

6 ounces freshly grated Parmesan cheese
1 1/2 cup mayonnaise
1 1/3 cup chopped onion
12 ounces fresh crab meat, drained, picked over
1 can (13.75 ounce size) quartered artichoke hearts in water, drained, chopped
1/2 cup chopped fresh parsley, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons chopped fresh parsley, divided
8 slices sourdough bread (3- x 5-inch size), 3/4-inch thick
8 plum tomatoes, sliced
8 ounces Monterey jack cheese, thinly sliced

Steps:

Mix first 5 ingredients and 1/2 cup parsley in large bowl to blend. Transfer crab mixture to 8- x 8- x 2-inch glass baking dish (Can be prepared 6 hours ahead. Cover and refrigerate). Preheat oven to 400 degrees F. Bake crab mixture until bubbling and heated through, about 25 minutes. Place bread slices on serving platter. Top with tomato slices. Spoon hot crab mixture over tomatoes. Top with jack cheese. Serve immediately, garnishing with remaining chopped fresh parsley.

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