Jumbo Lump Crab Melts

This specialty crab melt, with fresh herbs, gorgonzola and mascarpone cheeses makes great party food.

Recipe Ingredients:

6 (4-inch long) pieces sourdough baguette
1/2 cup olive oil - divided use
1/3 cup fresh herbs*
Salt and freshly ground pepper, as needed
2 cups jumbo lump crabmeat, picked over
1 cup Wisconsin Gorgonzola Cheese, crumbled
1 cup Wisconsin Mascarpone Cheese
24 slices (2 pounds) ripe red tomatoes
2 cups microgreens
3 tablespoons prepared lemon vinaigrette

Cooking Directions:

1. Preheat the oven to 350°F (175°C).
2. Split baguette pieces in half. Place on baking sheet and brush bottoms with 1/4 cup of olive oil. Sprinkle with 3 tablespoons of fresh herbs, and salt and pepper to taste. Toast in oven until almost golden. Set aside.
3. In bowl, combine crabmeat, cheeses, remaining 1/4 cup olive oil, the remaining 3 tablespoons chopped herbs, and salt and pepper to taste.
4. Place tomato slices on top of toasted baguette halves. Top each evenly with microgreens tossed with lemon vinaigrette and an equal portions of crabmeat-cheese mixture. Place tops on sandwiches. Cut each in half for 12 equal servings.
5. Place on baking sheet pan and bake for 5 minutes, or until cheese melts. Serve warm.

Makes 12 servings.

*Fresh herbs may include thyme, chives, parsley, chervil, and tarragon.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.