Crab Melts Recipes

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QUICK CRAB MELTS

Two types of cheese on top of a savory crab mixture make these open-faced sandwiches ooey-gooey good! I usually serve them for dinner, but they also make a great app when cut in half. -Donna Bennett, Bramalea, Ontario

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9



Quick Crab Melts image

Steps:

  • Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet., Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

Nutrition Facts : Calories 492 calories, Fat 29g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 1055mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons finely chopped celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 thin slices cheddar cheese
4 thin slices Monterey Jack cheese
Paprika

CRAB MELT

Make and share this Crab Melt recipe from Food.com.

Provided by Kim127

Categories     Crab

Time 25m

Yield 20 slices

Number Of Ingredients 8



Crab Melt image

Steps:

  • Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce, and garlic salt.
  • Mix well.
  • Process in blender until smooth.
  • In bowl, fold in crabmeat and chives.
  • Slice bread into half inch slices and spread on crabmeat mixture.
  • Place on ungreased baking sheet.
  • Bake at 350 degrees for 15 minutes.
  • Serve immediately.

1 (8 ounce) package shredded cheddar cheese
1/2 cup butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1 (6 ounce) can flaked crabmeat
1 tablespoon chopped chives
1 package bread du jour French bread

CRAB MELTS

These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9



Crab Melts image

Steps:

  • In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

Nutrition Facts :

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 slices cheddar cheese (1/2 ounce each)
4 slices Monterey Jack cheese (1/2 ounce each)
Paprika

CRAB MELTS

I haven't tried it yet but I found it in a coupon book and it looks quick, easy, and delicious! It would probably taste good with bacon bits in it and a side of potato soup or clam chowder. :)

Provided by chococandi X3

Categories     Lunch/Snacks

Time 17m

Yield 4 melts/slices, 4 serving(s)

Number Of Ingredients 9



Crab Melts image

Steps:

  • In medium bowl, combine crab, artichoke hearts, bell pepper, all but 3 tbsp green onion, mayonnaise, sour cream, and lemon zest; mix well.
  • Spread over bread slices; arrange cheese slices over crab mixture to cover.
  • Place sandwiches on baking sheet. Place under broiler until cheese softens, about 2 minutes.
  • Sprinkle with remaining 2 tbsp green onion.

Nutrition Facts : Calories 455.1, Fat 24, SaturatedFat 12, Cholesterol 54.6, Sodium 837.5, Carbohydrate 42.7, Fiber 3.9, Sugar 2.7, Protein 18

1 cup crabmeat, cooked
1/2 cup diced red bell pepper
1/2 cup chopped cooked artichoke heart
2/3 cup sliced green onion, divided
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon grated lemon zest
4 slices sourdough bread or 4 slices French bread, toasted
1 1/2 cups sharp cheddar cheese, sliced

CRAB MELTS

One of my mom's recipes I've doctored up a bit. A favorite since childhood! For a healthy version you can make the following substitutions: light ranch dressing for mayonnaise; mozzarella for cheddar cheese; sour dough for croissants

Provided by MaMoms

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Crab Melts image

Steps:

  • Pre-heat oven to 400 degrees.
  • Combine crab meat, mayo, green onion, garlic, shredded cheddar and pepper in a medium bowl.
  • On cookie sheet, lay croissants out open faced. Spread crab mixture over bottom half and lay cheese slices over top half. Bake in oven until browned. About 15 minutes.
  • I serve with a light green salad.

Nutrition Facts : Calories 427.2, Fat 20, SaturatedFat 7.9, Cholesterol 66, Sodium 1519.1, Carbohydrate 43.2, Fiber 1.7, Sugar 7.8, Protein 18.7

1 lb imitation crabmeat, crumbled
1/3 cup mayonnaise
2 green onions, minced
1 medium garlic clove, finely minced
1/2 cup medium sharp cheddar, shredded
1/8 teaspoon pepper (to taste)
1/2 cup medium sharp cheddar, sliced
4 croissants

SCREAMING CRAB MELTS ON PUMPERNICKEL

Provided by Robin Miller : Food Network

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 12



Screaming Crab Melts on Pumpernickel image

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
  • Preheat broiler.
  • Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".

8 ounces cream cheese
2 tablespoons heavy cream or milk
1 pound lump crabmeat
2 tablespoons freshly chopped chives
1 tablespoon prepared horseradish
Salt and freshly ground black pepper
4 teaspoons Dijon mustard, divided
4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)
1 cup baby spinach leaves
2 tablespoons grated Parmesan
Pitted black olives, cut crosswise into rings
Pimento pieces and strips

OPENLY CRABBY

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13



Openly Crabby image

Steps:

  • Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl. Set aside.
  • Preheat the broiler. Brush both sides of the Texas toast with half of the melted butter. Place on a baking sheet and broil until golden brown on top, about 3 minutes. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges. Sprinkle with the grated cheese.
  • Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper. Arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus.
  • Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes.

1/2 pound jumbo lump crabmeat, picked through
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 scallion, thinly sliced
Kosher salt
4 slices Texas toast
4 tablespoons unsalted butter, melted
3 ounces monterey jack cheese (half grated, half thinly sliced)
1 bunch asparagus, trimmed and halved lengthwise
Freshly ground black pepper

CRAB MELT-AWAYS

Cocktail pumpernickel bread is spread with a cheesy crab topping and broiled for a delicious open-faced appetizer or snack.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 12 servings, 2 appetizers each

Number Of Ingredients 8



Crab Melt-Aways image

Steps:

  • Preheat broiler to high heat. Mix all ingredients except toast slices; spread evenly onto toast slices.
  • Place on baking sheet.
  • Broil until lightly browned. Garnish each appetizer with 1 tsp. each red pepper and green onion.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 1 g, Protein 6 g

1 can (6 oz.) crabmeat, drained, flaked
1 jar (5 oz.) KRAFT OLD ENGLISH Sharp Pasteurized Process Cheese Spread
2 Tbsp. butter or margarine, softened
1 Tbsp. KRAFT Real Mayo Mayonnaise
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
24 slices cocktail pumpernickel bread, toasted
1/2 cup each finely chopped red pepper and green onions

BRIOCHE CRAB MELTS

Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyere cheese easily snagged him a first-place prize.

Provided by Allrecipes

Time 30m

Yield 8

Number Of Ingredients 11



Brioche Crab Melts image

Steps:

  • Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.
  • In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crabmeat.
  • Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.

Nutrition Facts : Calories 435.2 calories, Carbohydrate 21.5 g, Cholesterol 121.3 mg, Fat 29.2 g, Fiber 1.2 g, Protein 21.8 g, SaturatedFat 11.7 g, Sodium 541.1 mg, Sugar 2.1 g

8 small round brioche or buttery dinner rolls, split crosswise
6 tablespoons truffle butter or unsalted butter, softened
½ cup mayonnaise
¼ cup minced red onion
¼ cup chopped flat leaf parsley
1 tablespoon fresh lime juice
½ Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
2 dashes Several dashes of hot sauce
1 pinch Salt and freshly ground pepper
1 pound lump crabmeat, picked over
1 ½ cups shredded Gruyere cheese

CRAB MELT

A tasty snack

Provided by seafoodandeatit

Time 10m

Yield Serves 2

Number Of Ingredients 9



Crab Melt image

Steps:

  • Mix the Crab meat with the mustard, mascarpone, chili, coriander and lime.
  • Spread over the ciabatta slice and cover with the grated cheese of your choice.
  • Toast under the grill until the cheese is bubbling.
  • Season with black pepper and serve.

1/2 a pack of Seafood & Eat It White Crab
1 Teaspoon of Dijon Mustard
1 Tablespoon of Mascarpone cheese
1 Red Chili, finely sliced
A small handful of chopped Coriander
Juice of 1/2 a Lime
1 Ciabatta loaf, sliced
Grated Cheese (Gruyere is best)
Black Pepper

CRAB MELT-AWAYS

This one uses Old English Cheese Spread and I make it often, matter of fact I always have these in the freezer for a quick lunch.

Provided by Julie Bs Hive

Categories     Lunch/Snacks

Time 10m

Yield 12 halves, 6 serving(s)

Number Of Ingredients 7



Crab Melt-Aways image

Steps:

  • Mix first 6 ingredients and divide among the split English muffins.
  • Freeze at least 30 minutes before serving. When ready broil until bubbly and golden, about 5 minutes.
  • These will keep 3 months in the freezer. I pack them up in sets of two for easy quick lunches.

1 (6 ounce) can crabmeat, flaked
1/2 cup butter, softened
1 (6 ounce) jar Kraft Old English cheese spread
2 tablespoons mayonnaise
1/2 teaspoon seasoning salt
1/2 teaspoon garlic salt
6 split English muffins

BRIOCHE-CRAB MELTS

Recipe by Vitaly Paley, published in F&W magazine, February 2006 edition. Chef Paley, chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyere cheese easily snagged him a first-place prize.;) The crab salad can be refrigerated overnight!! From Winemakers On Board: Oregon Pinto Noir and Snowboarding.

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11



Brioche-Crab Melts image

Steps:

  • Preheat the broiler.
  • Spread the cut sides of the brioche or dinner rolls with the unsalted butter (or truffle butter) and set on a baking sheet, cut sides up.
  • Broil the rolls 6 inches from the heat, until toasted.
  • Reduce the oven temperature to 400°F degrees.
  • In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper; fold in the crabmeat.
  • Set the top halves of the rolls aside.
  • Top the bottoms with the crab salad and sprinkle with the Gruyere.
  • Bake in the upper third of the oven until the cheese is melted.
  • Close the crab melts and serve.

Nutrition Facts : Calories 287.3, Fat 20.8, SaturatedFat 10.1, Cholesterol 92, Sodium 389.6, Carbohydrate 6.1, Fiber 0.3, Sugar 2.2, Protein 19

8 small round brioche bread or 8 small buttery dinner rolls, split crosswise
6 tablespoons unsalted butter, softened (truffle butter is what Chef Paley used but it was not feasible!)
1/2 cup mayonnaise
1/4 cup minced red onion
1/4 cup chopped flat leaf parsley
1 tablespoon fresh lime juice
1/2 granny smith apple, quartered lengthwise cored and thinly sliced crosswise
3 dashes hot sauce
salt & freshly ground black pepper
1 lb lump crabmeat, picked over
1 1/2 cups shredded gruyere cheese

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