INGREDIENTS
16 slices sourdough bread
3/4 cup mayonnaise
3/4 tsp. lemon zest
3 1/2 TBSP fresh dill, chopped and divided
1/2 tsp. salt
12 oz. lump crabmeat, drained and picked
2 TBSP red onion, finely chopped
32 (1/4-inch thick) Roma tomato slices
4 oz. Gruyère cheese, grated (about 1 cup)
1/4 tsp. freshly ground black pepper
DIRECTIONS
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.
Whisk together mayonnaise, lemon zest, 3 TBSP dill, and 1/4 tsp. salt in a small mixing bowl.
Combine crab, onion and 1/4 tsp. salt in a medium mixing bowl.
Add 2 TBSP mayonnaise mixture to bowl and stir to combine.
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 TBSP dill.
Serve immediately.
