This is comfort food at its very best. These warm, toasted, open-faced crab sandwiches will hit the spot on any autumn or winter day. Perfect for lunch,
but hearty enough for dinner, they’re not only delicious, but also bring warmth and comfort.


16 slices sourdough bread

¾ cup mayonnaise

1 teaspoon lemon zest

3 ½ tablespoons fresh dill, chopped and divided

½ teaspoon salt

12 ounces crabmeat

2 tablespoons red onion, finely diced

32 Roma tomato slices

1 cup sharp cheddar cheese (or other type, if desired), grated

¼ teaspoon freshly ground black pepper



Preheat oven to broil. Place slices of bread in a single layer on a baking sheet and broil for 1-2 minutes on each side, or until desired amount of toasting
is reached.

In a small mixing bowl, whisk together mayonnaise, lemon zest, 3 tablespoons dill, and ¼ teaspoon salt. In a medium mixing bowl, combine crabmeat, red
onion, and remaining ¼ teaspoon salt. Add 2 tablespoons of mayonnaise mixture to crabmeat and stir to combine.

Spread remaining mayonnaise mixture evenly over toasts, top each toast with crab mixture. Place two tomato slices on each, and sprinkle with cheese. Place
in broiler for about 3 minutes or until cheese is melted.

Sprinkle with black pepper and remaining dill. Serve warm.

Anytime you are cooking with seafood, it’s the fresher the better. But fresh seafood isn’t readily available in all parts of the country. Fortunately,
you can easily avoid canned crabmeat, no matter where you live, though, by ordering it fresh.
In just one day, you can have straight-from-the-ocean Alaskan crab to make your crab melts the best they can be. Contact Kodiak Fish Market and place
your order today, and have fresh seafood on your table tomorrow.


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