Open Face Crab Ciabatta Recipes

QUICK AND EASY CRAB MELTS

Steps:

• Put the French bread or ciabatta bread halves in the oven on a baking sheet at about 350°F (175°C) or under the broiler or grill for five minutes or until they are beginning to take on a bit of colour.
• Meanwhile, mix the crab meat with the mustard, red pepper, and celery.
• Add crème fraîche or sour cream as well as salt and pepper to taste. Mix together gently.
• Divide the crab mixture between the pieces of bread and top with the cheese slices.
• Return the crab and cheese topped bread to the oven for five to ten minutes, or place under the broiler or grill, until the cheese is bubbling and brown.
• The cheese gets very hot, so allow these to cool a bit before serving one half of the panini or ciabatta to each person, or cutting into small pieces to serve as hors d'oeuvres.

OPEN-FACE CRAB CIABATTA

Steps:

• In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary.
• To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.

OPEN-FACED CRAB SANDWICH

Steps:

• Preheat the broiler or grill to high.
• Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
• Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
• Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.