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Maryland Crab Toast

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"Make sure you use the freshest crabmeat available for this simple treat. And, hey, even if you buy it already picked, take the time to go through the crabmeat again to make sure there aren't any remaining bits of shell or cartilage."

List of Ingredients

â—¦ 12 slices ciabatta, sourdough, or other artisanal bread
â—¦ 1 pint fresh lump crabmeat
â—¦ ½ cup finely chopped celery
â—¦ ¼ cup finely chopped fresh chives
â—¦ 2 tablespoons whole-grain mustard
â—¦ 2 tablespoons mayonnaise
â—¦ Juice of 1 lemon
â—¦ Salt and freshly ground black pepper, to taste
â—¦ 18 ounces Gruyère cheese, sliced


Recipe

Preheat the oven to 350° F.

Arrange the bread in a single layer on a baking sheet, and set it aside.

In a medium bowl, combine the crabmeat, celery, chives, mustard, mayonnaise, and lemon juice. Season with salt and pepper to taste, and mix well. Spread approximately 3 tablespoons of the crabmeat mixture evenly over each piece of bread. Arrange the sliced Gruyère over the crabmeat mixture. Bake until the cheese has melted, about 10 minutes. Serve immediately.

Makes 12 servings