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|
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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