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

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

Provided by @MakeItYours

Number Of Ingredients 10

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.