An open faced fresh Dungeness Crab Melt with Lemon Butter Sauce and a Citrus Salad is an easy yet incredible decadent and delicious recipe.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 serving
- 1 slice sour dough bread Rustik Sour Dough recommended
- 1 tsp olive oil
- 4 ounces fresh Dungeness crab meat
- 1 slice Gruyere cheese
- 1/2 ounce lemon butter sauce (recipe to follow)
Lemon Butter Sauce:
- 1 shallot minced
- 1/2 cup white wine
- 2 sprigs fresh thyme
- 1 lemon wedge
- 1/2 cup heavy cream
- 2 Tbsp butter
- 1 ounce micro greens
- 1 Tbsp fresh orange juice Vintage Sweets recommended
- 1/2 tsp dijon mustard
- 1 Tbsp olive oil
- salt and pepper to taste
- 1 segment Vintage Orange for garnish
To make the Lemon Butter Sauce:
Simmer shallot, white wine, thyme and lemon wedge in a sauce pan until the white wine begins to evaporate. Add heavy cream and simmer for another 8 minutes. Remove from heat and add butter. Stir and enjoy.
To make the Crab Melt:
Heat oven to 400 degrees F.
Brush sourdough with the olive oil and bake in oven for 3 minutes on a heat safe dish. Remove bread from oven and top with the crab meat. Make sure that the crab meat is packed tightly and not loose.
Drizzle the lemon butter sauce over the crab meat. Top with the Gruyere cheese. Place the bread back into the oven and bake for another 5 minutes. Remove and enjoy while hot!
To make the Citrus Salad:
In small bowl, whisk together the orange juice and dijon mustard. Slowly drizzle olive oil into dish while continuously whisking to create dressing. Season with salt and pepper, as desired. Toss with micro greens and top salad with segmented orange wedge. Serve along side crab melt.
Calories: 625kcal | Carbohydrates: 39g | Protein: 38g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 1407mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 18.7mg | Calcium: 367mg | Iron: 3.3mg