Depending upon what is going on in the fishing industry, the prices of which are determined by the laws of supply and demand, fresh crab meat may be a little on the expensive side. This recipe would taste just as great with canned crab meat. You could even use imitation crab meat, which is far less expensive.

Imitation crab meat, which has been shaped and cured to resemble the leg meat of crabs, is actually still a “fish product” as it is made from pulverized whitefish (a type of fish called surimi) and starch. It is actually low in calories and fat, making it a healthy choice if you are cutting back in these areas.

 

INGREDIENTS

½ cup white crab meat

1 tsp Dijon mustard

2 tablespoons finely chopped red bell pepper

1 tablespoon finely chopped celery

2 tablespoons crème fraiche or sour cream (low fat is fine)

Salt and pepper to taste

4 slices of Monterey Jack cheese or Swiss cheese, or use Pepper Jack if you like a bit of spice

4-5 inch-long slices of baguette, long French bread, or ciabatta bread, cut carefully in half lengthwise

 

DIRECTIONS

Put the French bread or ciabatta bread halves in the oven on a baking sheet at about 350°F (175°C) or under the broiler or grill for five minutes or until they are beginning to take on a bit of color.

Meanwhile, mix the crab meat with the mustard, red bell pepper, and celery.

Add crème fraiche or sour cream as well as salt and pepper, to taste. Mix together gently.

Divide the crab mixture between the pieces of bread and top with the cheese slices.

Return the crab and cheese topped bread to the oven for 5-10 minutes, or place under the broiler, until the cheese is bubbling and brown.

The cheese gets very hot, so allow these to cool a bit before serving one half of the Panini or ciabatta to each person, or cutting into small pieces to serve as hors d’oeuvres.

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Quick Tip:  These could easily be prepared on an outdoor grill, as well. First, toast the bread on the grill. Then add your toppings and return to the grill, with the lid closed, to quickly melt the cheese.

Recipe and photo courtesy of April at apriljharris.com