Crab Chanterelle Melts

I am often asked where I get ideas for my recipe creations.  Most of the time it is inspiration from what I have on hand.  Although I love to grocery shop (living without Americanized grocery stores for 12 years gives cause to never take a supermarket for granted) I also love to be at home and need a really good reason to get in my car and go somewhere.

So with fresh Dungeness crab in my refrigerator and some freshly gathered chanterelle mushrooms (thanks to Bruce & Larry for sharing), the Crab Chantrelle Melt was made.  Usually annoyed with gourmet recipes calling for ingredients like “freshly gathered forest mushrooms” – come on, who really can just go out back and get these? – I have never written a recipe calling for this ingredient.  But, I actually do have them, so why not?  If you haven’t recently gathered forest mushrooms, please feel free to sub these out for regular everyday easily attainable mushrooms.  And if you don’t have fresh crab, well, canned will do!

This will work with any type of bread.  Serve on crostini or as a bruschetta topping or great on toasted sourdough – I made mine on some homemade bread from my friend Johnna (Mmmm, thanks Johnna!)

Crab Chanterelle Melts

  • 1 cup Dungeness crab (cooked & shelled)
  • 1/2 cup chanterelle mushrooms, finely chopped
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1/3 cup black olives, finely chopped
  • 1/2 cup cheddar and/or Monterey Jack cheese
  • Salt to taste
  • Fresh chives, optional
  • French bread or baguette

In a small skillet, saute mushrooms and garlic in butter until soft, add a pinch of salt if desired.  Remove skillet from heat adding all remaining ingredients.  Evenly distribute crab mixture on bread.  Broil on low or bake at 425º until cheese is melted and bread is slightly toasted.  Garnish with fresh chives.

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