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Gruyère Crab Melts

Source of Recipe


Lightly adapted from "Homestead Kitchen" by Eivin Kilcher



List of Ingredients



• 8 slices sourdough bread
  
• 2 Tbsp olive oil
  
• ¾ cup mayonnaise
  
• 2 tsp grated lemon zest
  
• 12 ounces lump crabmeat, drained and picked over for shells and cartilage
  
• 2 Tbsp finely chopped red onion
  
• ¼ tsp sea salt, plus more as needed
  
• 1 cup grated Gruyère or Swiss cheese
  
• 3 heirloom tomatoes, cut into ¼-inch-thick slices
  
• ¼ tsp cracked black pepper
  
• 16 whole fresh basil leaves
  






Instructions



1. Preheat the broiler.
   Arrange the bread slices on a baking sheet in a single layer and brush both sides lightly with the oil. Broil for 1 to 2 minutes on each side, or until lightly golden and toasted. It is easy to get distracted and char your bread while it is browning, so keep an eye on it. Remove the bread and reduce the oven temperature to 350° F.
   
   
2. Whisk together the mayonnaise and lemon zest in a small bowl. In a separate medium bowl, combine the crabmeat, onion and salt. Add 6 tablespoons of the mayonnaise mixture to the crab and stir well to combine, breaking up any larger pieces of crabmeat with a fork.
   
   
3. Spread the toasts with the remaining mayonnaise mixture. Divide the crab mixture evenly among the toasts and sprinkle each with 1 tablespoon of the cheese. Bake for 3 to 4 minutes, or until the cheese begins to melt. Remove from the oven and top each toast with fresh tomato slices, sea salt, freshly cracked pepper, and a whole basil leaf. Serve immediately.
   
   Serves 8