Crab And Artichoke Sandwiches Recipes

CRAB AND ARTICHOKE SANDWICHES

Steps:

• Pick through crab for shell.
• Split muffins, place on a cookie sheet and toast lightly.
• Drain and chop artichoke hearts.
• Blend artichoke hearts with mayonnaise and Parmesan.
• Spread on muffin halves and place cooked crab meat on top.
• Sprinkle each with cheddar cheese.
• Broil until cheese melts and serve.

OPEN-FACE CRAB AND ARTICHOKE MELT

Steps:

• Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
• Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
• Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.

CRAB AND ARTICHOKE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
• Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
• Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

CRABMEAT AND ARTICHOKE HEARTS SANDWICH

Steps:

• Preheat oven at 400.
• In a bowl combine first 5 ingredients.
• Season with salt and black pepper.
• Mound on top of muffins.
• Arrange on baking sheet.
• Bake for 10 minutes or until puffy and golden.