Ingredients:
2 cups freshly grated parmesan cheese
1 1/2 cups mayonnaise
1 medium onions, chopped
12 ounces fresh crabmeat, drained, picked over
1 (14 ounce) cans artichoke hearts, drained and chopped
1/2 cup fresh parsley, chopped
8 slices sourdough bread
8 plum tomatoes, sliced
8 ounces monterey jack cheese, thinly sliced
2 tablespoons fresh parsley, chopped
Directions:
Mix first 5 ingredients and 1/2 C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
Preheat oven to 400F. Bake crab mixture until bubbling and heated through, about 25 minutes.
Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.