The Crab Melt

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This sandwich is a variation on the classic tuna melt, which is itself a variation on the classic grilled cheese sandwich. This sandwich is a bit more upscale, since it uses crabmeat in place of tuna.

Serves 2

Ingredients:
Soften unsalted butter
4 slices ciabatta bread
4 slices Swiss cheese
10 ounces crab claw meat
3 ounces Monterey Jack cheese, shredded
2 tablespoons green onions, finely chopped
1 tablespoon celery, finely chopped
1/3 cup mayonnaise
1 teaspoon Old Bay Seasoning


Directions:

Prepare the bread. Spread butter on each slice and lay a slice of Swiss cheese on the unbuttered side.

To make the crab mixture, in a medium bowl, mix the crab meat, Monterey jack cheese, mayonnaise, green onions, and Old Bay Seasoning.

Add an even layer of the crab mixture on the top of one cheese slice. Place the other bread layer on top of the mixture, with the buttered bread side on the outside.

Heat a cast iron skillet or a non-stick pan on medium high heat. Grill the sandwich, browning each side for a few minutes until golden and crisp or until the cheese melts.

Cut the sandwiches in half and set at an angle for that endearingly crabby appearance.

Serve immediately with French fries or potato chips.

Cook’s Note:
If cibatta bread is not available, a large store bought Italian bread is an excellent substitute. You want a bread that has a moderate crust and a fairly soft crumb. A coarse-textured peasant bread or a dense sourdough might be too hard to bite through without making a mess of the filling.

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Mushroom Canapes

 

Cheesy Mushroom Puff Pastry Bites. An easy and delicious puff pastry appetizer

The Holiday Season is a special time for family and friend to gather and to celebrate with food. These mushroom and  cheese cananpes are the perfect and irresistible puff pastry appetizer. These bite-sized rounds of flaky puff pastry topped with caramelized onions, sautéed mushrooms, and melted cheese.

 

Makes About 45 to 50 Canapes

 

Ingredients:

2 Tablespoons extra virgin olive oil, divided
1 large yellow onion, thinly sliced
1/2 teaspoon kosher salt
16 ounces baby bella mushrooms, sliced
1/2 teaspoon minced garlic
2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon ground black pepper
1/2 cup shredded Swiss cheese
Two, 10-inch square sheets frozen puff pastry, thawed
1 egg, beaten
3 Tablespoons whole grain mustard
Chopped fresh parsley, for garnish

Directions:

Place racks in the upper and lower thirds of your oven and preheat oven to 400°F. Line two large baking sheets with silicone baking mats or parchment paper. Set side.

In a large skillet over medium low heat, heat 1 tablespoon olive oil and add the onions and salt. Sauté the onions until beginning to brown, then reduce heat to low and continue to cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes total. Remove the onions to a large bowl and set aside.

In the same skillet, heat the remaining tablespoon olive oil over medium low and sauté the mushrooms until tender, about 5 minutes. Add garlic, thyme, and black pepper and sauté 1 additional minute. Place in the bowl with the onions. Stir in the cheese.

On a lightly floured work surface, roll out the puff pastry into an even 10.5-inch square. With a 2-inch round cookie or biscuit cutter, cut the pastry into rounds (alternatively, you can slice the puff pastry into squares). You should have approximately 5 rows of 5 rounds (25 total rounds per sheet). Transfer the cut puff pastry to a prepared baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape, then top each round with a scant 1/4 teaspoon of the whole grain mustard, then 1 tablespoon of the mushroom and onion filling. Repeat with the second pastry sheet.

Bake for 25 minutes, until the pastry is golden and crisp, rotating the pans 180 degrees and switching the positions of the baking sheets on the upper and lower racks halfway through. Let bites cool 5 minutes. Garnish with fresh parsley and serve warm or at room temperature.

 
TODAY.com Parenting Team FC Contributor


Cuban Sandwich with Yuca Fries and Cilantro Lime Mayo

Cuban Sandwich with Yuca Friesand Cilantro Lime Mayo

The best Cuban Sandwich that you can find in the U.S. of A. is where  it originated….in Ybor City, Tampa Florida.The Cuban sandwich was originally called the “mixto” – ham, roast pork, Swiss cheese, mustard – and made for Ybor City cigar workers. Sicilians and immigrants from other parts of Italy joined Spanish and Cuban immigrants in the cigar factories, and Genoa salami was added, transforming the mixto into Cuban sandwich. Take a trip to Ybor City to taste the Cuban sandwiches for yourself! Graze your way down 7th Avenue and try each restaurant’s version of the Cuban sandwich. And trust me, you are gonna LOVE each and every one of them!