Open Face Crab and Artichoke Melt

 

Ingredients:

2	Cups	Grated Parmesan Cheese (6 Ounces)
1-1/2	Cups	Mayonnaise
1-1/2	Cups	Onion, Finely Chopped (1 Medium)
12	Ounces	Fresh Crabmeat, Drained, Picked Over
13-1.2	Ounce	Can Quartered Artichoke Hearts In Water, Drained, Chopped
½	Cup + 1 Tbl	Fresh Parsley, Chopped
8		Sourdough Or Crusty French Bread, ¼” Thick Slices
8		Plum Tomatoes, Sliced
8	Ounces	Monterey Jack Cheese, Thinly Sliced

Directions:

Preheat oven to 400º.

Mix first 5 ingredients and ½ cup parsley in a large bowl to blend. Transfer crab mixture to a 8x8x2” baking dish. 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 among bread slices (about ½ cup each). Top with tomato slices and then Monterey jack cheese slices. Broil sandwiches until cheese melts (watching carefully to avoid burning), about 2 minutes. Sprinkle with remaining 2 tablespoons parsley and serve.

 

Yields

8 servings