Ingredients
1 or 2 stalks celery depending on size
1 cup light softened cream cheese
1 T. shredded green onion (or white onion)
Optional flavorings: a slight dash of ketchup, hot sauce, red seafood sauce or Worcestershire. Note dash, this is about the crab.
A touch of salt to taste
1 lb. fresh picked-over crab.
Sourdough bread. Good sourdough comes in an oblong or round loaf. The crab should cover 8 slices of similar length. So the long pieces should be cut in half.
Butter is optional, but it adds a nice touch during the toasting.
8 Slices of Sharp Cheddar Cheese. Some, particularly children, may prefer a milder or longhorn cheddar.
8 slices of good quality tomatoes or omit. Seed the tomatoes.
Preparation
The purpose of the cream cheese is to bind the ingredients together. I find it holds up better under heat than mayo. Combine the celery, onion, and crab with the cream cheese then gentle add any seasonings.
My preferred method is to use the oven than the broiler, although it takes longer.
At 350 degrees, places your bread slices (lightly buttered or not) on a baking sheet until you have a very lightly toast-usually about five minutes.
Evenly spread the crab mixture over the bread. Top with cheese, then the tomato slices.
This should be done in 20 minutes when the cheese is bubbly.
Alternatively these can be broiled.
These are lovely with a cup of good tomato soup or a salad.
