Screaming Crab Melts on Pumpernickel (Robin Miller) |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
8 ounces cream cheese |
2 tablespoons heavy cream or milk |
1 pound lump crabmeat |
2 tablespoons freshly chopped chives |
1 tablespoon prepared horseradish |
salt and freshly ground black pepper |
4 teaspoons dijon mustard, divided |
4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total) |
1 cup baby spinach leaves |
2 tablespoons grated parmesan |
pitted black olives, cut crosswise into rings |
pimento pieces and strips |
Directions:
1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
3. Preheat broiler.
4. Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making eyes . Use another strip of pimento to make a circle for a screaming mouth .
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