Crab Melt Sandwiches - frozen King crab

Method

• Preheat broiler.
• If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths.
• Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through.
• Remove rack from heat and let crab stand, covered, until just cool enough to handle.
• Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl.
• Using your fingers, separate crab meat into large shreds.
• (If using lump crab meat, put in a bowl but do not shred.)
• Add 1 tablespoon lime juice and toss to combine.
• In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth.
• Pour sauce over crab and toss to coat.
• Season crab mixture with salt and pepper and chill, covered, 30 minutes.
• Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds.
• Lightly butter toast.
• Spoon one fourth crab mixture into a 1/2-cup measure.
• Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet.
• Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich.
• Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
• Serve sandwiches with lime wedges and garnish with chives.