- 1 loaf French Bread, New Orleans Style
- 1 cup butter, melted
- 1 pound jumbo lump crabmeat
- 1 bunch green onions, sliced
- sea salt and fresh ground black pepper to taste
- 1 pound brie, rind removed
Slice the bread into ¼” thick slices. Lightly brush each side of the bread with butter and set aside.
In a small mixing bowl, add the crabmeat, green onions, and salt and pepper and mix well. Cut the brie into small slices no longer than 2 inches.
Place a tablespoon of crabmeat on a piece of buttered bread, top with a slice of brie and place another slice of buttered bread on top. Press down slightly
Heat a non-stick sauté pan over medium heat. Put down a layer of crab sandwiches, but do not crowd the pan. Cook for a couple of minutes until the bread is golden brown. Carefully flip the sandwiches and brown on the other side. This gentle heat should melt the cheese and heat the crabmeat through. Repeat until all of the sandwiches are done.