INGREDIENTS

INSTRUCTIONS

ACCOMPANIMENT
GARNISH
Can be prepared in 45 minutes or less.
Preheat broiler.
If using king crab legs, split them lengthwise and cut crosswise into
4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over
a kettle of simmering water and steam, covered, 7 to 10 minutes, or until
heated through. Remove rack from heat and let crab stand, covered, until
just cool enough to handle. Working over a bowl, with a fork extract crab
meat from shells, discarding cartilage and allowing juices to accumulate in
bowl. Using your fingers, separate crab meat into large shreds. (If using
lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime
juice and toss to combine.
In a small bowl whisk together remaining tablespoon lime juice, mayonnaise,
and mustard until smooth. Pour sauce over crab and toss to coat. Season
crab mixture with salt and pepper and chill, covered,
30    minutes.
Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out
rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup
measure. Holding a toast round on top of mixture in measure, invert crab
onto round and set on an ungreased baking sheet. Repeat procedure with
remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over
each sandwich. Broil sandwiches about 3 inches from heat until cheese is
melted and golden, 1 to 2 minutes.
Serve sandwiches with lime wedges and garnish with chives.
Makes 4
Gourmet April 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

A Message from our Provider:

“God will let you get away with it until suddenly . . .”