You all know by now that N and I are huge foodies … we love to indulge in food, especially the sweet stuff.  As much as we are alike when it comes to design, we differ in many ways … like N hates seafood … she thinks it takes fishy … well duh, it’s supposed!
I on the other hand love seafood … I could it all the time!
And that is why this Crab Melt caught my eye!
It just looks sooo yummy! I can’t wait to test it out!
dsc3077v dsc3113Crab Melt
For 2
1/2 lb lump crab meat
1/4 teaspoon kosher salt
1 eggs
1/4 cup mayonnaise (optional)
1 teaspoons Worcestershire sauce
1/2 teaspoon of sweet paprika
1/2 teaspoon old bay seasoning
1/4 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
1/2 jalapeño, finely chopped (more if you want it spicy)
1 tablespoon chopped fresh parsley
1 tablespoon, plus more for garnish, finely chopped chives
jarlsberg cheese, sliced
2 slices sourdough bread, toasted
1 tablespoon chives, finely chopped
Pre heat oven to 400F.
Whisk together the egg, and ingredients for the crab mixture. Gently fold in the crabmeat, taking care again to not break up the lumps of crab meat. Spoon onto the two slices of toast, top with a slice of jarlsberg, and bake for 3 minutes.  Turn up the heat to broil, and broil until bubbling and lightly browned (about 3 minutes). Garnish with chives.
Image and instructions by The Kitchy Kitchen.

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