Description
Easy & Quick Crab Melts are a delightful seafood sandwich featuring lump crab meat blended with mayonnaise, Dijon mustard, lemon juice, and herbs, topped with a slice of tomato and melted cheese on toasted sourdough bread. Perfect as a main course or a savory snack, they come together fast under the broiler for a bubbly, golden finish.
Ingredients
Scale
Crab Mixture
- 1 can (6 oz) lump crab meat, drained and picked over
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped green onion
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon Old Bay seasoning (or paprika)
- Salt and pepper to taste
Toasts
- 4 slices sourdough or sandwich bread
- 4 slices tomato (optional)
- 4 slices cheddar or Swiss cheese
- Butter for toasting (optional)
Instructions
- Preheat the Broiler: Set your oven broiler to high to prepare for toasting and melting cheese.
- Mix the Crab Filling: In a medium bowl, gently mix the lump crab meat, mayonnaise, Dijon mustard, lemon juice, green onion, parsley, Old Bay seasoning, salt, and pepper until well combined, taking care not to break the crab lumps.
- Toast the Bread: Place the bread slices on a baking sheet and lightly toast under the broiler for 1–2 minutes on each side, watching closely to prevent burning.
- Assemble the Melts: Evenly spoon the crab mixture over each toasted bread slice. Add a slice of tomato if desired, then top each with a slice of cheddar or Swiss cheese.
- Broil to Melt Cheese: Return the baking sheet to the broiler and cook for 2–3 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve Immediately: Remove from the oven and serve the crab melts hot for the best flavor and texture.
Notes
- Use fresh crab meat if available for a more robust flavor.
- Serve on English muffins or mini toasts for bite-sized appetizers.
- For extra crispiness, butter the bread and pan-fry lightly before adding the crab mixture and broiling.
