Dungeness Crab & Smoked Salmon Croque Monsieur

1 ½ tsp Dijon mustard

1 ½ Champagne vinegar

½ tsp capers

1 clove garlic, chopped

1 egg yolk

4 Tbsp olive oil

1 cup vegetable oil

juice of ½ lemon

salt and pepper, to taste

8 slices light pumpernickel bread

6 oz Dungeness crabmeat

12 slices smoked salmon

12 whole leaves spinach, washed and dried

8 slices gruyere cheese

softened butter

In a small blender, add Dijon mustard, champagne vinegar, capers, garlic, egg yolk and a pinch of salt & pepper. Blend these into a fine paste and slowly add olive oil and vegetable oil while running. Stir and blend in lemon juice.

Preheat oven to 350F.

Lightly butter the bread on the outside surface only and place butter-side down on a cutting board. Place three pieces of smoked salmon on the bread followed by the spinach.

Mix the crab meat with about 1/4 cup aioli and spread it on top of the spinach followed by the Gruyere.

Place the other slice of bread on top (making sure that the butter side is facing up).

Place in a frying pan on medium-high and fry on both sides until golden brown. Be careful not to burn the bread.

Remove from frying pan and place on a tray and place in the oven at 350 degrees for about 8 minutes. The finished product should be crispy golden brown on both sides, with the cheese fully melted.