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
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
Preparation:
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.
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