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Crab Melt

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.
Servings: 1
Author: Zach Enea

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.

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.