Open-face Crab and Artichoke Melt

Open-face Crab and Artichoke Melt Recipe from California

Region / culture: California | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

This Open-face Crab and Artichoke Melt recipe is a delicious and indulgent dish that combines the flavors of fresh crabmeat, artichoke hearts, and melted cheese on top of sourdough bread. It's perfect for a special lunch or dinner.

History

The combination of crab and artichoke is a classic pairing that has been enjoyed for many years. This recipe takes that classic combination and elevates it with the addition of melted cheese and sourdough bread, creating a decadent and satisfying meal.

Ingredients

2 cups freshly grated parmesan cheese
1.5 cups mayonnaise
1 medium onion, chopped
12 oz (340 g) fresh crabmeat, drained and picked over
1 (14 oz (397 g)) can artichoke hearts, drained and chopped
0.5 cup fresh parsley, chopped
8 slices sourdough bread
8 plum tomatoes, sliced
8 oz (227 g) monterey jack cheese, thinly sliced
2 tbsp fresh parsley, chopped

How to prepare

Mix the first 5 ingredients and 0.5 cup of parsley in a large bowl to blend.
Transfer the crab mixture to an 8x8x2 inch glass baking dish.
You can prepare up to this point and cover and refrigerate for 6 hours.
Preheat the oven to 400°F (204°C).
Bake the crab mixture until bubbling and heated through, about 25 minutes.
Preheat the broiler.
Place the bread slices in a single layer on a large baking sheet.
Divide the hot crab mixture among the bread slices, using about 0.5 cup each.
Top with tomato slices, then Monterey jack cheese slices.
Broil the sandwiches until the cheese melts, watching carefully to avoid burning, about 2 minutes.
Sprinkle with the 2 tsp of parsley and serve hot.

Variations

Try using different types of cheese, such as cheddar or Swiss, for a different flavor profile.
Add a sprinkle of Old Bay seasoning or cayenne pepper for a spicy kick.
Substitute lump crabmeat for the fresh crabmeat for a more luxurious texture.

Cooking Tips & Tricks

Be sure to drain the crabmeat and artichoke hearts well to avoid excess moisture in the dish.

- Grating the parmesan cheese fresh will give the dish a richer flavor.

- Watch the sandwiches carefully under the broiler to avoid burning the cheese.

- Serve the sandwiches hot for the best flavor and texture.

Serving Suggestions

Serve this Open-face Crab and Artichoke Melt with a side salad or a cup of soup for a complete meal.

Cooking Techniques

Baking the crab mixture before assembling the sandwiches helps to meld the flavors together.

- Broiling the sandwiches at the end melts the cheese and creates a crispy, golden crust on top.

Ingredient Substitutions

You can use canned crabmeat instead of fresh if fresh is not available.

- Substitute Greek yogurt for mayonnaise for a lighter version of this dish.

Make Ahead Tips

You can prepare the crab mixture up to 6 hours in advance and refrigerate it until ready to assemble the sandwiches and bake.

Presentation Ideas

Serve these Open-face Crab and Artichoke Melts on a platter garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of this Open-face Crab and Artichoke Melt contains approximately 500 calories.

Carbohydrates

Each serving of this Open-face Crab and Artichoke Melt contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 35 grams of fat.

Proteins

Each serving of this recipe contains approximately 25 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains shellfish (crab) and dairy (cheese), which may be allergens for some individuals.

Summary

This dish is a rich source of protein and calcium, but is also high in fat and calories. It should be enjoyed in moderation as part of a balanced diet.

Summary

This Open-face Crab and Artichoke Melt recipe is a decadent and flavorful dish that is perfect for a special meal. With a rich combination of crab, artichoke, and melted cheese, it's sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a rainy day, and I was rummaging through a box of old cookbooks that had been sitting in the attic for years. As I flipped through the pages, a faded, yellowed piece of paper fell out and fluttered to the ground. I picked it up and saw that it was a handwritten recipe for Open-face Crab and Artichoke Melt.

I had never heard of this dish before, but the combination of crab and artichoke sounded intriguing. I could almost taste the creamy, cheesy goodness just by reading the ingredients list. Without hesitation, I decided to give it a try.

I set out to gather all the necessary ingredients, making a trip to the local market to pick up fresh crab meat, artichoke hearts, and a few other key items. As I started to prepare the dish, I couldn't help but think back to all the recipes I had learned over the years.

Growing up, my mother was an excellent cook and she taught me everything I know about cooking. From her, I learned the importance of using fresh, quality ingredients and taking the time to prepare each dish with care and attention to detail. She instilled in me a love for cooking that has stayed with me throughout the years.

As I cooked the crab and artichoke melt, I thought about all the different recipes I had collected over the years. Some were passed down from family members, while others were discovered in cookbooks, magazines, and even from friends. Each recipe held a special place in my heart, and I cherished the memories associated with them.

When the dish was finally ready, I couldn't wait to taste it. The aroma that wafted from the oven was intoxicating, and my mouth watered in anticipation. As I took my first bite, I was transported to a place of culinary bliss. The flavors of the crab and artichoke melded together perfectly, creating a dish that was rich, savory, and oh so satisfying.

From that moment on, Open-face Crab and Artichoke Melt became a staple in my recipe repertoire. I would often make it for family gatherings, dinner parties, or simply as a special treat for myself. Each time I prepared the dish, I would think back to that rainy day in the attic when I first discovered the recipe and feel a sense of gratitude for the culinary journey that had brought me to this moment.

Now, as I sit here reflecting on all the recipes I have learned over the years, I am filled with a sense of pride and satisfaction. Cooking has been a lifelong passion of mine, and each dish I create is a testament to the love and dedication I have for the culinary arts. I am grateful for all the recipes I have learned and for the joy they have brought to my life.

So the next time you find yourself in the kitchen, I encourage you to try something new. Whether it's a recipe passed down from generations or a dish you discover in a forgotten cookbook, cooking is a journey of exploration and discovery. Who knows, you may just stumble upon your own version of Open-face Crab and Artichoke Melt, a dish that will fill you with a sense of excitement and culinary delight.