Traveling Gourmet--Hot Open-Faced Crab Sandwiches

I have another sight-seeing post to write and lots of pictures, but since we're moving on today, I decided to wait until I have a faster internet connection.  We're on our way to Borrego Springs, but we'll make the trip in two days.  We won't arrive in Borrego Springs until Saturday.  Depending on where we stay tonight, I may tell you about yesterday's sight-seeing later on today.  For now, I thought I'd tell you about dinner from last night. 

This is a recipe from a restaurant back home called the Hall Street Grill.  I actually think they make theirs a little differently than I make mine.  In any case, it is supposed to be an appetizer, and I usually serve this with slices of baguette or crackers for a great hot dip.  As a dip, you can just put it in an oven proof dish, heat it and serve it, or you can serve it cold.  It works just as well as an open-faced sandwich, however, which is how I serve it when we're traveling.

Hot Open-Faced Crab Sandwiches (also known as Hot Crab Appetizer)

2/3 cup mayonnaise
1 4 oz jar marinated artichoke hearts -- drained and chopped
1 6 oz can crab meat -- drained
1/4 cup parmesan cheese -- grated, plus extra for topping
1/4 cup onions -- diced
3 sourdough English muffins--split in half

Preheat oven to 400 degrees.

Combine mayonnaise, artichoke hearts, crab meat, parmesan cheese and onions.  Spread over English muffin halves.  Sprinkle with additional grated Parmesan cheese.  Bake on a baking sheet for 10-12 minutes or until cheese melts and top begins to brown.  Serve warm.

Alternatively, you can make a delicious dip by putting the entire mixture (sans muffins, of course) in an ovenproof dish and baking for 15 minutes.  Serve immediately with warm baguette bread or crackers.

When I make this on the road, I usually serve it with a small side salad, or else a pear salad my mother used to make.  Maybe other families do this too, but the only person I ever knew who made it was my own mother, Clarice Nelson.  She put a large dollop of cottage cheese in a small custard-type dish.  Then she put a canned pear half (I prefer those packed in juice or light syrup) on top of the cottage cheese.  Then she put a small dollop of mayonnaise on top of the pear--in the little seed cavity.  Then she grated cheddar cheese over the top and sprinkled a tiny bit of paprika over it (not for the flavor, just for the flecks of red color).  This is a great salad, and it also makes a quick lunch when I'm at home.

These are definitely not fat-free or low-calorie recipes, but they sure taste good!