Crab Havarti Melt with Arugula, Tomato and Avocado Salad!

Crab Havarti Melt with Arugula, Tomato and Avocado Salad!

Left over crab is a rare occasion in my house, but, today I had some and felt like jazzing it up!  I decided to make a crab melt....we have tuna melts why not crab?  You could substitute Shrimp for crab too and it would be just as amazing!  This is a nice dressed up lunch food to share with your girlfriends.  It is light, and delicious!  Give this a try:

Ingredients:                                                                                            Serves: 4

1 c. crab meat ( I used left over stone crab claw meat)
1/3 c. light mayonnaise
1t. Dijon mustard
1T. Horseradish
1T. sherry vinegar
1T. chopped fine red onion
2T. chopped fine fennel ( If you do not have this on hand, sub in 1 T. chopped tarragon)
1t. garlic salt
salt and pepper to taste
1T. capers, optional
2/3 c. shredded Havarti cheese
2 to 3 cups Arugula
1 avocado
1 tomato
1 lemon juiced
1/2 c. olive oil, used in various steps to drizzle.
Hot sauce to taste is also optional
4 large slices of a french baguette sliced on a diagonal, approx. 4 ti 6 inches long

Prepare crab mixture by combining all ingredients above down to but not including the Havarti cheese.  Mix well.
Cut your baguette slices and put olive oil on both sides of all four slices, toast in oven at 400 degrees until golden brown, approx. 4 minutes...Keep your eye on it,,,I have burnt many!
When slices are toasted put the crab mixture on the toast points and top with the shredded Havarti.  Melt in oven.
Place Arugula on each plate, salt and pepper it and drizzle with olive oil and lemon juice.  Put Crab melts on plate and top with a slice of Tomato and sliced avocado, salt and pepper the tops and drizzle a bit of olive oil to finish.  Serve and ENJOY!