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This crab melt is in a different league. We’re talking buttery bread piled high with sweet lump crab, a squeeze of lemon, and just enough herbs to keep things bright. Then it’s all melted into cheesy, toasty bliss. A warm open-faced sandwich that’s way more than the sum of its parts.
This is the kind of easy crab melt recipe that comes together fast but tastes restaurant-level. It’s perfect for a quick lunch or a low-effort weeknight dinner that still feels special.
Here’s Why This Crab Melt Recipe Works
Bright, rich, and balanced. The mayo and cheese bring creamy comfort, but lemon and fresh herbs cut through the richness and keep it fresh.
Big flavor, low effort. Worcestershire, seafood seasoning, and a few herbs make the crab mixture taste layered without turning it into a chore.
Texture that keeps things interesting. Crunchy celery, juicy tomatoes, gooey cheese, and toasty bread. Every bite hits different in a good way.
The broiler seals the deal. Fast, hot, and just enough to bubble the cheese without drying out the crab. No panini press required.
Craving more ways to use crab? Try our creamy crab pasta or baked crab enchiladas next. They’re just as rich and satisfying, but totally different takes.
Recipe Tips
Use good crab: Look for lump crab meat in the refrigerated section. It’s worth it. Canned will work in a pinch but won’t have the same delicate texture. Though it’s just fine in something like hot crab dip.
Go easy with mixing: Gently fold in the crab meat so you don’t mash it to mush. You want big flakes.
Pre-toast the bread: A light toast keeps the base from going soggy under all that filling.
Watch the broiler: Things go from “melted” to “charcoal” fast. Stay close and rotate the pan if your broiler has hot spots.
Fresh herbs > dried: But if you’re swapping in dried dill or chives, use half the amount.
This Might Be the Best Thing You Can Do with Crab
This crab melt checks all the boxes; fast, flavor-packed, and way more exciting than your average sandwich. This seafood sandwich is rich, lemony, and totally worth the broiler time. You might also like our Dungeness crab cakes.
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Crab Melt
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Ingredients
- ¼ cup mayonnaise
- 1 stalk celery , finely diced
- 2 to 3 green onions, diced
- 2 tablespoon chopped dill
- 2 tablespoons fresh chopped chives
- ½ to 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seafood seasoning
- 10 ounces crab meat
- 4 slices sourdough bread , or 2 English muffins, split
- 2 large tomatoes, cut into 4 slices
- ½ cup grated cheddar cheese
- ½ cup grated Muenster cheese
Instructions
- Add the mayonnaise, celery, chives, dill, lemon zest, lemon juice, Worcestershire, and seafood seasoning to a bowl. Stir to combine. Gently fold in the crab meat.
- Lightly toast the bread and place on a baking sheet. Spread the crab mixture over the bread. Top each piece with a slice of tomato and grated cheese.
- Slide the baking sheet under the broiler and broil until the cheese melts and gets slightly bubbly (about 2 to 3 minutes).
Notes
- Fold the crab meat in gently to keep the flaky lumps intact.
- If you’re swapping in dried dill or chives, use half the amount.
- Watch the sandwiches closely under the broiler. Some broilers have hot spots, so you might need to rotate the pan.
- Depending on your oven, you may need to leave the door cracked while broiling or keep it shut. Check your manual to be sure.
- Store any leftover crab mixture in an airtight container for up to 2 days. Don’t assemble the melts until you’re ready to broil. I don’t recommend freezing this one.
- We used sourdough bread for a little tang, but you can use whatever bread you like. Rye and English muffins also work great with this sandwich.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I added a few dashes of Tabasco – we like it a bit spicy. Really delicious – thanks
Thanks for the comment! Tabasco sounds great with this.
I put the muffin in the toaster – easier and faster. Love Old Bay Seafood Seasoning in this but felt the lemon rind was enough lemon. I like to put the tomato on the bottom so it doesn’t slide off, then the crab mixture, and I use TILLAMOOK White Cheddar cheese, and then a slice of avocado on top! Sometimes to beef up the protein, I add a chopped up hard boiled egg. Might need more Mayo then. And once, I added chopped up olives too. You really can play with this a lot! Bon apetit!
Thanks for the comment. I love your ideas.
I don’t see the chives or Worcestershire listed in the ingredients
Thanks for catching that. I updated the recipe card.
Great recipe! Very easy to make. We always have a little crab leftover, so this is a great way to use it up.
Glad you liked it. We seem to have an abundance of crab lately and this recipe never gets old.
I have never had a crab melt…it looks so GOOD!!