YIELD 12 servings
|1 pint||lump crabmeat|
|1/2 cup||finely chopped celery|
|1/4 cup||finely chopped chives|
|2 tablespoons||whole grain mustard|
|2 tablespoons||reduced fat mayonnaise|
|Salt and freshly ground pepper to taste|
|1||large ciabatta bread, sourdough or other artisinal bread, sliced|
|12 slices||Gruyere cheese|
- Preheat the oven to 350 degrees.
- Arrange the sliced bread on a sheet pan and set aside. In a medium sized bowl, combine the crabmeat, celery, chives, mustard, mayonnaise, lemon juice and salt and pepper. Place approximately 3 tablespoons of the mixture on each piece of bread. Top each toast with a slice of cheese and place sheet pan into the oven for 10 minutes or until the cheese is melted.
- Serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe was featured on the Keeping it Local Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.
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