Openly Crabby

• 1/2 pound jumbo lump crabmeat, picked through
• 2 tablespoons mayonnaise
• 2 teaspoons dijon mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh lemon juice
• 1 scallion, thinly sliced
• Kosher salt
• 4 slices Texas toast
• 4 tablespoons unsalted butter, melted
• 3 ounces monterey jack cheese (half grated, half thinly sliced)
• 1 bunch asparagus, trimmed and halved lengthwise
• Freshly ground black pepper

1. Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl.
2. Set aside.
3. Preheat the broiler.
4. Brush both sides of the Texas toast with half of the melted butter.
5. Place on a baking sheet and broil until golden brown on top, about 3 minutes.
6. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges.
7. Sprinkle with the grated cheese.
8. Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper.
9. Arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus.
10. Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes.
11. What do you think this open-face sandwich should be called?
12. Let us know; you must use the entry form in order to be considered.
13. Photograph by Kang Kim

lump crabmeat, mayonnaise, mustard, paprika, cayenne pepper, lemon juice, scallion, kosher salt, unsalted butter, cheese, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/openly-crabby.html (may not work)