Screaming Crab Melts On Pumpernickel
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
230 g
Cream Cheese2 tbsps
Heavy Cream450 g
Lump Crabmeat2 tbsps
Chives (freshly chopped)1 tbsp
Prepared Horseradish1
Salt4 tsps
Dijon Mustard (divided)1 cup
Baby Spinach Leaves2 tbsps
Grated ParmesanDirections:
1
Preheat oven to 400 degrees F
2
In a large bowl, whisk together cream cheese and heavy cream until smooth
3
Fold in crab, chives and horseradish
4
Season, to taste, with salt and black pepper
5
Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly
6
Preheat broiler
7
Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round
8
Top with spinach leaves and crab mixture
9
Sprinkle Parmesan over top
10
Broil 2 minutes, until top is golden brown
11
Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes"
12
Use another strip of pimento to make a circle for a "screaming mouth"