Corny Sammies: Crab-And-Corn Melts

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon EVOO or vegetable oil

3 slices good-quality bacon, chopped

2 large ears corn, kernels scraped from the cob, or 1 cup thawed frozen corn kernels

2 ribs celery, finely chopped

1 small yellow or red onion finely chopped

1 small fresno chile pepper, seeded and finely chopped

3 - 4 cloves garlic, finely chopped

2 tablespoons chopped fresh thyme

10 - 12 ounces lump crabmeat, picked for shells

1 1/2 teaspoons Old Bay Seasoning

1 lemon, juiced

A small handful flat-leaf parsley, finely chopped

2 tablespoons butter

2 tablespoons flour

1/4 cup dry vermouth or a shot of dry sherry

1 cup whole milk

Salt and black or white pepper

Pinch nutmeg

4 slices (1-inch-thick) brioche or challah bread

About 2 cups shredded gruyere cheese

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