From The Galley: Mini Crab Melts

INGREDIENTS

• 16 (3/4-ounce) slices sourdough bread
• 3/4 cup mayonnaise
• 3/4 teaspoon lemon zest
• 3 1/2 tablespoons chopped fresh dill, divided
• 1/2 teaspoon salt
• 12 ounces lump crabmeat, drained and picked
• 2 tablespoons finely chopped red onion
• 32 (1/4-inch-thick) Roma tomato slices
• 4 ounces Gruyère cheese, grated (about 1 cup)
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1. Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted.

2. Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine.

3. Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remaining 1/2 tablespoon dill. Serve immediately.

Coastal recipes for the salt life. Mini crab melts are the perfect Summer recipes for your