Screaming Crab Melts on Pumpernickel

Ingredients

• 1 cup baby spinach leaves 
• 4 servings olives black pitted
• 2 tablespoons freshly chives chopped
• 8 ounces cream cheese 
• 4 teaspoons dijon mustard divided
• 2 tablespoons heavy cream 
• 1 tablespoon horseradish prepared
• 1 pound lump crab meat 
• 2 tablespoons parmesan grated
• 1 pieces pimento and strips 
• 4 slices pumpernickel bread cut into 4-inch rounds making 8 rounds total
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• oven
• whisk
• baking pan
• broiler

Directions

1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper.
3. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
4. Preheat broiler.
5. Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture.
6. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown.
7. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".