Well…I was clearing out the leftover pics on my camera and found one I randomly took when I made crab stuffed tilapia earlier this month. When I first made that recipe, I had way more stuffing than tilapia filets, so I plopped the rest of the crab mixture on bread. Then I slipped those slices into the oven and toasted them up while the fish cooked. And yeah – they turned out really really good (my brother even said it was better than the actual tilapia recipe!). The cheese gets gooey and the bread becomes nicely crisp….and who can say no to crab with carbs? I sure can’t.
Anyway, just felt like sharing this recipe with you guys (even though I know some of you can’t stand the idea of cheese with seafood :P ). Thanks for an awesome January!
…now it’s time for me to go back to bed haha. G’night!
1 tablespoon butter
1/2 cup celery (diced)
1/2 cup red bell pepper (diced)
1/4 cup red onion (diced)
1 garlic clove
6 oz crab meat (drained)
2 teaspoons ranch dressing
1 teaspoon spicy mustard
1/2 teaspoon chili powder
1/2 cup cheddar jack cheese (shredded)
4-6 slices of bread
4 teaspoons panko
Salt/pepper, to taste
Extra virgin olive oil, to taste
Preheat oven to 400 degrees Fahrenheit.
In a medium saucepan over medium heat, add the butter. Add celery, red pepper, and onion to the pan. Grate in garlic, add a pinch of salt/pepper. Saute for 5 minutes, or until vegetables are slightly tender. Turn off heat. Mix in the crabmeat, chili powder, mustard, ranch, and shredded cheese.
Put the bread on a greased baking sheet and spread each slice with a scoop of the crabmeat mixture. Sprinkle with a little panko. Drizzle with olive oil.
Bake for around 12-15 minutes.
Serve and enjoy!