Mock Crab Melt (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 pound mock crab meat, cut into slices 2 tablespoons fresh lime juice, or to taste 1/2 cup mayonnaise 2 teaspoons coarse-grained mustard four 1-inch-thick slices brioche or challah unsalted butter, softened, if desired 4 tablespoons freshly grated Parmesan

Instructions

Put the mock crab in a bowl but do not shred. Add 1 tablespoon lime juice and toss to combine. In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over mock crab and toss to coat. Season mock crab mixture with salt and pepper and chill, covered, 30 minutes. Lightly toast brioche or challah. Lightly butter toast. Spoon one fourth mock crab mixture into a 1/2-cup measure. Invert mock crab onto bread, spread to reach the sides of the bread and set it on an ungreased baking sheet. Repeat procedure with remaining mock crab mixture and bread. Sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes. 

Serving Size

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .