Crab and Asparagus Melts
March 19, 2012 -- This upscale version of a tuna melt combines a few ingredients for a gratifying lunch or simple summer.
The combination of crab, asparagus and sharp cheddar is light enough for warm weather and satisfying enough for the inevitable cold snap. Choose a simple white wine with good acidity such as a New Zealand sauvignon blanc, a Portuguese vinho verde or a South African chenin blanc.
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped celery
- 1 teaspoon grated orange zest
- 4 tablespoons Herbed Mayonnaise (recipe follows)
- 1 1/2 teaspoons kosher salt, divided
- Several grinds white pepper
- 12 stalks asparagus, tough ends discarded
- 4 good quality hamburger buns or ciabatta rolls
- 2 tablespoons olive oil
- 2 cups grated sharp cheddar
Preheat the oven to 350°F. In a large bowl combine the crabmeat with the cucumber, celery, orange zest, herbed Mayonnaise, ½ teaspoon of the salt and the pepper. Toss well, refrigerate, covered, until ready to use.
In a 3 quart saucepan bring 2 quarts of water to a boil and add remaining 1 teaspoon of salt. In a large bowl, combine a quart of ice cubes and a quart of water. Reserve.
When the water is boiling add the asparagus and cook for 1 minute. Drain the asparagus and put it immediately into the bowl of ice water. Let stand until very cold to stop the cooking. Drain and pat dry. Open the buns and arrange them, cut sides up on a baking sheet. Brush them with the oil. Bake until crispy, about 5 minutes. Let cool. Divide the crab mixture equally among the buns, making an even layer.
Cut the asparagus spears crosswise in half and arrange 3 pieces on each bun. Sprinkle the cheese over the asparagus and crab. Bake crab melts until cheese is melted and bubbly and crab is hot, about 10 minutes.
Note: This crab mixture can be piled on sturdy crackers, sprinkled with cheese and heated briefly for snacks.
Herbed Mayonnaise: I like to make my own mayonnaise but you can use store-bought as well. Place about 1 /2 cups of mayonnaise in the bowl of a food processor. Add 1 bunch finely chopped watercress, 2-3 finely chopped green onions and 6-8 sprigs of flat-leaf parsley, finely chopped. Process the mixture until it is combined. For a more rustic mayonnaise, combine all ingredients in a bowl.
Adapted from "West Town Tavern: Contemporary Comfort Food." All rights reserved
- Report: 4 schools could be saved in CPS vote 41 min ago
- $19.6M settlement in priest sex abuse lawsuit
- Saving on Gas? Fine Print for Rewards Programs 11 min ago
- ABC7 Weather Forecast 38 min ago
- Boy, 16, killed in Back of the Yards shooting 2 min ago
- I-Team: Illinois schools lack tornado 'safe rooms'
- Schaumburg couple survive Oklahoma tornado
- Maywood honors man who found missing toddler's body
- Florida man pleads guilty in Bears fan death
- 'Bishop bomber' sentenced to 37 years in prison
- Addison comfort dogs headed to Moore, Okla.
- Photos: Chicago Weather: Storms sweep through area
- Photos: Tornadoes hit Oklahoma, Kansas
- abcnews: See Jennifer Lawrence's 'X-Men' Look
- ABC7 Weather Forecast
38 min ago
- Swim Safety Tips
31 min ago
- Dancing With the Stars Finale Highlights
25 min ago