Crab Melts are a fast, easy and delicious way to enjoy fresh or canned crab meat, perfect as a meal in themselves or sliced as finger food at parties.
Notes
You can also serve this “open-faced” on French bread or as hors d’oeuvre for parties on toast points, or as an individual appetizer wrapped in phyllo dough.
Ingredients
For the Melt:
- 1 16-ounce can premium super or jumbo lump crabmeat - not imitation
- 1 stalk celery - diced
- ¼ red onion - diced
- 1 scallion - chopped
- ½ teaspoon Old Bay seasoning - or to taste
- black pepper - to taste
- 2-3 tablespoons mayonnaise
- 2 slices sour dough bread
- sliced gruyere cheese
- 2 slices tomatoes
For the Garlic Spread:
- ½ cup salted butter - softened
- 1 tablespoon mayonnaise
- 1 teaspoon finely minced garlic - about 1 clove
- ¼ teaspoon minced parsley - finely chopped
- ¾ cup shredded Parmesan cheese
Instructions
- Combine the crab, celery, red onion, scallion, Old Bay, and black pepper in a small bowl and mix thoroughly.
- Add the mayonnaise and mix thoroughly again.
- Place a skillet over medium-high heat.
- Spread garlic butter on one side of each slice of bread.
- Place both slices of bread buttered-side down onto the skillet.
- Add the cheese to both slices of bread.
- Scoop 4 ounces of the crab mix on top of the cheese on one slice of bread.
- Place 2 slices of tomatoes directly on the pan and grill for a few seconds on each side.
- Place the tomatoes on the other slice of bread and toast for 3 minutes.
- Flip the slice of bread with the tomatoes onto the other slice of bread with the crab mix.
- Press down firmly and toast both sides for another 2-3 minutes until golden brown and crispy.