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Broiled Crab Sandwich with Parsnips

A broiled open-faced crab melt topped with a crisp, tangy parsnip slaw for crunch against the rich, cheesy crab.
Print Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Parsnip Slaw
  • 1 cup parsnip peeled and julienned or coarsely grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chives chopped
  • Salt and black pepper to taste
  • For the Crab Mixture
  • 1 lb about 450g lump crab meat, picked over for shells
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • Salt and black pepper to taste
  • 4 thick slices sourdough or Italian bread
  • 1 cup shredded cheddar or Gruyère cheese

Method
 

  1. Toss the parsnip with lemon juice, olive oil, chives, salt, and pepper. Set aside to soften.
  2. Preheat the broiler and set a rack about 6 inches from the heat.
  3. Gently fold together the crab meat, mayonnaise, Dijon mustard, Old Bay, salt, and pepper.
  4. Toast the bread slices lightly, until just golden.
  5. Divide the crab mixture evenly among the bread slices, spreading to the edges. Top with shredded cheese.
  6. Broil 2 to 3 minutes, watching closely, until the cheese is melted and just beginning to bubble.
  7. Remove from the broiler and top each sandwich with the parsnip slaw. Serve immediately.