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1
Preheat broiler.
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2
If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths.
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3
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.
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4
Remove rack from heat and let crab stand, covered, until just cool enough to handle.
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5
Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl.
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6
Using your fingers, separate crab meat into large shreds.
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7
(If using lump crab meat, put in a bowl but do not shred.)
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8
Add 1 tablespoon lime juice and toss to combine.
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9
In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth.
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10
Pour sauce over crab and toss to coat.
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11
Season crab mixture with salt and pepper and chill, covered, 30 minutes.
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12
Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds.
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13
Lightly butter toast.
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14
Spoon one fourth crab mixture into a 1/2-cup measure.
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15
Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet.
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16
Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich.
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17
Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
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18
Serve sandwiches with lime wedges and garnish with chives.
