Ingredients
Scale
For the Cheesy Crab Topping:
- 1 cup frozen, chopped spinach, thawed
- 1 6-oz. can lump crab meat (or equivalent fresh)
- 2 green onions, tops only, chopped
- 1 Tablespoon snipped chives
- 1 – 2 cloves garlic, peeled & chopped fine
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon Old Bay Seasoning
- 1/4 cup plain nonfat Greek yogurt
- 2 Tablespoons light mayonnaise
- 2 Tablespoons sundried tomato, chopped fine
- 1/3 cup shredded sharp cheddar cheese
- 1/3 cup shredded Asiago cheese
For the toasts:
- French baguette slices (or other bread, as you like)
- Small slices of good cheese (I used Gouda, but Asiago, Cheddar, Swiss or Fontina are great too–you can skip the extra cheese if you like.)
- Extra snipped chives, for garnish
Instructions
- Preheat the oven to 350 F. Thaw the spinach in a small bowl, then towel off the excess moisture with a clean towel, pressing down on the spinach. In a small mixing bowl, mix together the spinach with the rest of the topping ingredients. Add salt & fresh ground pepper to taste.
- Spread about a Tablespoon or so of the crab mixture on each slice of bread. Set it on a baking sheet and repeat until you run out of crab mixture or bread or room on the baking sheet. Top with slices of cheese, if you like.
- Bake at 350 F for about 10 minutes or until the cheese is melted and the topping is very lightly browned.
- Enjoy hot out of the oven!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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