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Ingredients
  • 8 sourdough bread slices
  • 24 ounces fresh lump crabmeat, drained and picked over
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil, plus basil leaves for topping
  • 1 ½ teaspoon lime zest (from 1 lime)
  • 1 teaspoon kosher salt
  • ¼ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • 5 plum tomatoes, cut into 1⁄4-inch-thick slices
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
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