Crab and Swiss Melts

Name: Crab and Swiss Melts
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters cooked crabmeat; 227 grams package cream cheese, softened; 1 Tbsp chopped fresh parsley for garnish; 1 clove garlic, chopped; 4 slices thick slices Italian bread, cut in half; 4 servings hot pepper sauce to taste; 4 servings salt and pepper to taste; 355 milliliters shredded Swiss cheese

Crab and Swiss Melts might be a good recipe to expand your main course recipe box. One serving contains 489 calories, 22g of protein, and 38g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have salt and pepper, cream cheese, garlic, and a few other ingredients on hand, you can make it. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat the oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Beat the cream cheese in a medium bowl until fluffy.

Ingredients you will need

Cream Cheese

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Bowl

Mix in crab, garlic, salt, pepper and hot sauce.

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Hot Sauce

Garlic

Pepper

Crab

Salt

Spread onto bread slices and top with Swiss cheese.

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Swiss Cheese

Spread

Bread

Place on a baking sheet.

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Baking Sheet

Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly.

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Cheese

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Oven

Sprinkle with parsley, and serve.

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Parsley

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

237milliliters

cooked crabmeat 227grams

package cream cheese, softened 1Tbsp

chopped fresh parsley for garnish 1clove

garlic, chopped 4slices

thick slices Italian bread, cut in half 4servings

hot pepper sauce to taste 4servings

salt and pepper to taste 355milliliters

shredded Swiss cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.