From: Gary Rizzo, Somerset Restaurant, Oakland, CA. Yield: 12 servings.
6 roasted red bell peppers, charred, seeded and sliced into quarters
8 Tbsp. butter
12 large slices sourdough bread
42 oz. fresh crab meat
12 slices, 1½ oz. each, of white Cheddar cheese
as needed, black pepper aioli (recipe follows)
to taste, salt and pepper
6 fresh California avocados, sliced into 12ths*
Black Pepper Aioli (yields ¾ cup):
12 Tbsp. mayonnaise
1 Tbsp. ground black pepper
For black pepper aioli: In small mixing bowl, mix mayonnaise and ground black pepper.
For crab melt: Heat oven to 400°F. Spread butter on one side of each slice of bread and place in a sauté pan, butter-side down. Place sauté pan in oven for about 1 minute.
Meanwhile, heat another sauté pan over medium heat; add the crab meat and the roasted pepper. Heat for 1 minute. As bread slices come from the oven, spread 1 Tbsp. aioli on each one. Top each slice with 2 pieces roasted pepper, then divide the crab meat equally among the slices. Add salt and pepper to taste, and top each sandwich with one slice of white Cheddar cheese. Return pan to the oven for 2 minutes to melt cheese.
Cut each sandwich in half on the diagonal. Top each half with 3 slices fresh California avocado. Add a pinch of salt and pepper on top of the avocado, and serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados, adjust quantity accordingly.
PHOTO: California Avocado Commission