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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Facsimile of an appetizer served at the First Street Cafe in Benecia, CA which found it's way to the RSVP section of Bon Appetit and from there to my table. Ingredients:
2 cups freshly grated parmesan cheese (about 6 ounces) |
1 1/2 cups mayonnaise |
1 1/3 cups chopped onion (1 medium) |
12 ounces fresh crabmeat, drained, picked over |
1 13 3/4-oz can quartered artichoke hearts in water, drained, chopped |
1/2 cup plus 2 tablespoons chopped fresh parsley |
8 3/4-inch-thick 3x5 inch slices sourdough bread |
8 plum tomatoes, sliced |
8 ounces monterey jack cheese, thinly sliced |
Directions:
1. Mix first 5 ingredients and 1/2 cup parsley in large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. (Can be prepared 6 hours ahead. Cover and refrigerate.)
2. Preheat oven to 400F.
3. Bake crab mixture until bubbling and heated through, about 25 minutes.
4. Preheat broiler. Place bread in single layer on large baking sheet. Divide hot crab mixture among bread slices (using generous 1/2 cup each).
5. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes.
6. Sprinkle with remaining 2 tablespoons parsley and serve.
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