CRAB MELTS

Feeds 4

When I lived in New York City, my favorite late-night meal with friends at a diner was pretty simple: a tuna melt with a chocolate shake. Eating that after 1 a.m. felt like decadence. Now I realize that the real decadence is eating a crab melt on bread that doesn’t make me sick, with good Cheddar cheese instead of that nasty processed cheese product the diners used. This one’s better.

• 8 ounces fresh lump crabmeat, shells entirely removed
• 2 stalks celery, finely chopped
• ½ small red onion, peeled and finely chopped
• ¼ cup mayonnaise (homemade mayo tastes the best but the stuff in a jar works too)
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh chives
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 4 slices gluten-free Sandwich Bread or Hoagie Rolls
• 4 slices Cheddar cheese

Prepare to melt. Preheat the broiler.

Make the crab salad. In a bowl, mix together the crab, celery, red onion, mayonnaise, tarragon, chives, and lemon juice. Season with salt and pepper.

Toast the bread. (Remember to use a dedicated gluten-free toaster if you are feeding a celiac.)

Make the crab melts. Pile each slice of toast with crab salad, then top with the cheese. Gently push down the cheese a bit. Put the open-face sandwiches under the broiler and watch the cheese melt over the crab.

Pull those sandwiches out and eat.

Feel like playing?

You can substitute high-quality tuna or chicken for the crab. Most restaurants use American cheese for a crab melt. Danny and I can’t stomach the stuff, but it does melt easily. Go ahead, if you must. Also, if you can’t eat dairy, skip the cheese and eat this as a cold sandwich.