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Close-up of cheesy crab casserole with herbs, lemon slices, and fork.
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4.67 from 12 votes

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.
Prep Time10 minutes
Cook Time3 minutes
Total Time3 minutes
Course: Main Dish
Cuisine: American
Keyword: crab melt, crab melt sandwiches, open face crab melt
Servings: 4 sandwiches
Author: Dahn Boquist

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. 
    Mixing lemon zest into a bowl with mayo and herbs.
  • 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. 
    Crab salad mixture on toasted bread.
  • Slide the baking sheet under the broiler and broil until the cheese melts and gets slightly bubbly (about 2 to 3 minutes). 
    Melted cheese on top of a crab melt open face sandwich.

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

Serving: 1 serving | Calories: 346kcal | Carbohydrates: 28g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 70mg | Sodium: 925mg | Fiber: 4g | Sugar: 7g
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