Great Inagua crab salad melts

By Raquel Fox
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SERVES
8

Ingredients

  • 4 cups lump blue crabmeat
  • 1/2 onion, finely diced
  • 1 stalk celery, finely diced
  • 1/4 cup finely diced red bell pepper
  • 1/2 Scotch bonnet pepper, finely diced
  • Juice of 2 limes
  • 2 cups mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Raquel’s Seasoned Salt, recipe follows
  • 1 loaf French baguette, slices toasted
  • 1/4 cup olive oil
  • 1 cup grated Gruyère cheese
  • 1 cup heirloom cherry tomatoes cut in half
  • 1/4 cup fresh oregano leaves, for garnish

Raquel's Seasoned Salt

  • 2 tablespoons fine sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika

Directions

  1. Preheat the oven broiler on high.
  2. In a large bowl, combine all ingredients for the crab salad and mix well.
  3. Line a baking sheet with parchment paper. Drizzle baguette slices with oil then place on baking sheet and spread crab salad over top. Sprinkle generously with cheese and top with tomatoes. Transfer to the preheated oven for about 1–2 minutes or until cheese melts.
  4. Remove melts from the oven. Place on a platter and garnish with fresh oregano leaves; serve immediately.

 

Raquel’s Seasoned Salt

  1. Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.

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