Mini Toasty Crab Melts

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Mini Toasty Crab Melts

Prep: 20 minutes
Bake/Broil: 11 minutes • Serves: 8

1 can (8 ounces) refrigerated jumbo lump or canned crabmeat, drained and picked through
2 green onions, thinly sliced
1/2 medium red bell pepper, finely chopped
1/4cup mayonnaise
1 tablespoon fresh lemon juice
3/4 teaspoon Old Bay® seasoning
1/2 (14-ounce) French baguette, sliced 1/2-inch thick crosswise (16 slices)
2 tablespoons unsalted butter, melted
2 Roma tomatoes, thinly sliced crosswise (about 16 slices)
4 slices Monterey cheese, quartered
1/2 cup loosely packed baby arugula

1.Adjust oven rack 5 to 6 inches from broiler; preheat oven to 400°. Line rimmed baking pan with nonstick aluminum foil. In medium bowl, stir crabmeat, onions, pepper, mayonnaise, lemon juice and seasoning. Makes about 1-3/4 cups.

2.Place baguette slices in single layer on prepared pan; brush both sides with butter. Bake baguette slices 10 minutes or until lightly browned, turning once.

3.Preheat broiler to high. Top baguette slices with crab mixture, tomatoes and cheese; broil 1 minute 30 seconds or until lightly browned and cheese is melted. Makes about 16 crab melts.

4.Serve crab melts topped with arugula.

Approximate nutritional values per serving (2 crab melts):
218 Calories, 13g Fat (5g Saturated), 44mg Cholesterol, 482mg Sodium,
15g Carbohydrates, 1g Fiber, 3g Sugars, 1g Added Sugars, 10g Protein

Dietitian’s Dish Tip(s):
Mix crab with Greek yogurt for protein and creaminess. Serve on whole-grain crackers or sweet potato slices for added nutrients.