Crab Melt
Tender chunks of fresh crab get blended in a creamy dressing and topped with juicy tomatoes and melted cheese. This open-faced sandwich is perfect for a quick lunch, dinner, or brunch and is easy to make. We used sourdough bread for a slightly tangy note but feel free to use any bread you like. Rye bread and English muffins are some more favorites with this sandwich.
Servings: 4 sandwiches
Ingredients
- ¼ cup mayonnaise
- 1 celery stalk finely diced
- 2 to 3 green onions diced
- 2 tablespoon chopped fresh dill and chives
- zest from 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seafood seasoning
- 10 ounces crab meat
- 4 slices of 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 so the flakes stay in large lumps.
- If you want to use dried herbs (chives and dill) use half the amount.
- Keep an eye on the sandwiches while they are under the broiler. Some broilers have hot zones and you will need to rotate the sandwiches as they broil.
- Some ovens require that you keep the door cracked while the broiler is on and other ovens direct you to close the oven door when the broiler is in use. Refer to your manufacturer's instructions for your broiler.
Nutrition
Serving: 1 | Calories: 346kcal | Carbohydrates: 28g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 70mg | Sodium: 925mg | Fiber: 4g | Sugar: 7g
