Fresh Crabmeat and Cheese Triangles
This is just a simple grilled crab and cheese sandwich cut into bite-size pieces----a delectable hors d'oeuvre.
1. Drain the crabmeat, discard any shell, and squeeze lightly to remove excess liquid.
- 3 pounds fresh crabmeat
- 1 cup mayonnaise, preferably homemade (page 64)
- 1 tablespoon Dijon-style mustard
- 1/2 cup chopped fresh parsley
- Optional: 12 sprigs fresh tarragon leaves picked and chopped
- Coarse salt and freshly ground black pepper to taste
- 6 ounces (1 1/2 sticks) unsalted butter softened
- 1 loaf thinly sliced white or whole-wheat bread (26 to 28 pieces)
- 26 to 28 pieces thinly sliced Swiss cheese
2. In a large bowl, combine the mayonnaise with mustard, parsley, and tarragon (if using). carefully and quickly fold in the crabmeat. Taste for seasoning and correct with salt and pepper if needed. cover the bowl and set aside in the refrigerator.
3. Divide the bread slices into two stacks. carefully spread a thin layer of butter on one side of all the pieces in one stack, and arrange the bread, buttered side down, on parchment- or plastic-covered baked sheets. Place a piece of Swiss cheese on top, spread evenly with 2 tablespoons of the crabmeat mixture, and top with another slice of cheese. Butter the other stack of bread and place 1 piece, buttered side out, on top of each sandwich. If not grilling immediately, set aside in the refrigerator.
4. In a large, heavy-bottomed skillet over medium heat, grill the sandwiches, in batches, until golden on one side, about 2 to 3 minutes. flip over and grill on the other side. Remove the sandwiches to a cutting board, slice off the crusts, and cut each sandwich into 4 triangles.
Makes 52 to 56 triangles.
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