OPEN FACE SANDWICH
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1/2 pound crabmeat, picked through
2 tbs mayonnaise
2 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp cayenne
2 tsp lemon juice
1 green onion, sliced
Salt and Pepper
4 slices toasted bread
4 tbs unsalted butter, melted
3 oz Monterey Jack cheese, half grated, half sliced
1 bunch asparagus, trimmed, halved lengthwise
Mix crabmeat with mayo, mustard, paprika, cayenne, juice, green onion and salt in a bowl. Set aside. *Heat broiler. Brush both sides of toast with half of the butter. Place on a baking sheet, broil until golden on top. *Remove from oven, flip bread, top with crab mixture. Sprinkle with grated cheese. *Toss asparagus with remaining butter in a bowl, season with salt and pepper. Arrange side by side on toast, then arrange cheese slices across middle of asparagus. *Return to broiler until asparagus is tender and cheese melts. SERVE & ENJOY...
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