Crab meat + aioli + toast + muenster = decadent appetizer. I had to get this one in before David and I get healthy for the New Year! On Christmas Eve my mom had us try a super indulgent appetizer that’s rich on taste, but pretty lean on prep time.

Starting with King Crab legs, separate and rinse the crab meat. Then, mix the meat in a bowl with a small jar’s worth (approx. half a cup) of aoli. Place slices of sourdough or french bread on a cookie sheet, so that each piece is small enough for cocktail napkins (cut into smaller pieces, if necessary). Spread the meat mixture evenly on each piece of bread, then place a slice of muenster or havarti cheese on top of the meat. Broil in the oven until bubbly and golden. (Check to make sure the bread and meat are warmed through – and keep warm in the oven until ready to serve.)

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