YIELD 12 servings

INGREDIENTS

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 
lemon, juiced 
Salt and freshly ground pepper to taste
large ciabatta bread, sourdough or other artisinal bread, sliced 
12 slices Gruyere cheese

PREPARATION:

Method:

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Serve immediately.

    Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

  4. This recipe was featured on the Keeping it Local Episode of Emeril Green.

  5. Learn more about sustainable food choices with our Eat Green Guide.

This recipe appears in: Shellfish

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