Receta Crab Melt Sandwiches
by Global Cookbook

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Ingredientes

2 lb Frzn king crab legs, (not thawed) or possibly 1 lb. fresh lump crab meat, picked over
2 Tbsp. Fresh lime juice, or possibly to taste
1/2 c. Mayonnaise

2 tsp Creole or possibly other coarse-grained mustard
4 x 1-inch-thick slices brioche or possibly challah Unsalted butter, softened, if you like
4 Tbsp. Freshly grated Parmesan Lime wedges Minced fresh chives

Preheat broiler.
If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 min, or possibly till heated through. Remove rack from heat and let crab stand, covered, till just cold sufficient to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but don't shred.) Add in 1 Tbsp. lime juice and toss to combine.
In a small bowl whisk together remaining Tbsp. lime juice, mayonnaise, and mustard till smooth. Pour sauce over crab and toss to coat. Season crab mix with salt and pepper and chill, covered, 30 min.
Lightly toast brioche or possibly challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mix into a 1/2-c. measure. Holding a toast round on top of mix in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mix and rounds and sprinkle 1 Tbsp. Parmesan over each sandwich. Broil sandwiches about 3 inches from heat till cheese is melted and golden brown, 1 to 2 min.
Serve sandwiches with lime wedges and garnish with chives.
Makes 4