© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, March 2005
2 cups freshly grated Parmesan cheese (about 6 ounces)
1 ½ cup mayonnaise
1 ⅓ cup chopped onion, 1 medium
12 ounces fresh crabmeat, drained and picked over
1 13 ¾ ounce can quartered artichoke hearts in water, drained and chopped
½ cup plus 2 tablespoon chopped fresh parsley
8 ¾-inch thick slices sourdough bread
8 plum tomatoes, sliced
8 ounces Monterey Jack cheese, thinly sliced
Mix first 5 ingredients and ½ cup parsley in a large bowl. Transfer crab mixture to 8x8x2-inch glass baking dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F. Bake crab mixture until bubbling and heated through, about 25 minutes.
Preheat broiler. Place bread in single layer on large baking sheet. Divide hot crab mixture amoung bread slices (using generous ½ cup eac). Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning. Sprinkle with remaining 2 tablespoons parsley and serve.