Ingredients

• 8 ounces cream cheese
• 2 tablespoons heavy cream or milk
• 1 pound lump crabmeat
• 2 tablespoons freshly chopped chives
• 1 tablespoon prepared horseradish
• Salt and freshly ground black pepper
• 4 teaspoons Dijon mustard, divided
• 4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)
• 1 cup baby spinach leaves
• 2 tablespoons grated Parmesan
• Pitted black olives, cut crosswise into rings
• Pimento pieces and strips

Instructions

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. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
3. Preheat broiler.
4. Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. 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".