In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
Cover and let the mixture set in the refrigerator while you preheat the oven to 350 degrees (F) and slice your French Baguette in half inch slices at a 45 degree angle.
Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
Top each slice of bread with two large spoonfulls of the crab mixture and place on the baking sheet. Dust the tops with some more old bay.
Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
4 x 5 oz Canned tuna (Wild Planet Albacore Wild Tuna)
1 Cup Mayo (Duke’s)
2 Tbs Dijon
1/2 Cup Red Onion – finely diced
1/2 Cup Celery – halved and chopped
1/4 Cup Fresh dill – finely chopped
2 Tbs Dill pickles – chopped
1 Lemon – zest
1/4 Tsp Paprika
1/4 Tsp Cayenne
Salt
Ground black pepper
Directions
Drain the 4 cans of tuna and place in a large bowl.
Chopped the onions, celery, dill, and pickles.
Add the remaining ingredients to the bowl and season with salt and black pepper.
Place in an airtight container and refrigerate. The salad will keep for five to six days in the refrigerator, so the perfect amount for lunchtime meal prep for the week.
