Mini Toasty Crab Melts
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Mini Toasty Crab Melts

Prep: 20 minutes
Bake/Broil: 11 minutes • Serves: 8

1 can (8 ounces) refrigerated jumbo lump or canned crabmeat, drained and picked through
2 green onions, thinly sliced
1/2 medium red bell pepper, finely chopped
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
3/4 teaspoon Old Bay® seasoning
1/2 (14-ounce) French baguette, sliced 1/2-inch thick crosswise (16 slices)
2 tablespoons unsalted butter, melted
2 Roma tomatoes, thinly sliced crosswise (about 16 slices)
4 slices Monterey Jack cheese, quartered
1/2 cup loosely packed baby arugula

1. Adjust oven rack 5 to 6 inches from broiler; preheat oven to 400°. Line rimmed baking pan with nonstick aluminum foil. In medium bowl, stir crabmeat, onions, pepper, mayonnaise, lemon juice and seasoning. Makes about 1-3/4 cups.

2. Place baguette slices in single layer on prepared pan; brush both sides with butter. Bake baguette slices 10 minutes or until lightly browned, turning once.

3. Preheat broiler to high. Top baguette slices with crab mixture, tomatoes and cheese; broil 1 minute 30 seconds or until lightly browned and cheese is melted. Makes about 16 crab melts.

4. Serve crab melts topped with arugula.

Approximate nutritional values per serving (2 crab melts):
218 Calories, 13g Fat, 5g Saturated Fat, 44mg Cholesterol, 482mg Sodium,
15g Carbohydrates, 1g Fiber, 3g Sugars, 1g Added Sugars, 10g Protein