Open Faced Crab Melt Sandwiches Or Crab Dip Recipes

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CRAB MELT SANDWICHES

This open-faced classic is irresistible! Melty flavors and the golden appearance make the sandwich a hit at luncheons for all ages, or you could serve it as part of a light dinner. -Verla Stapleton, Cibolo, TX

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings.

Number Of Ingredients 11



Crab Melt Sandwiches image

Steps:

  • Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.

Nutrition Facts : Calories 230 calories, Fat 17g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 350mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

6 English muffins, split
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
2 large egg yolks
1 green onion, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground mustard
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup lump crabmeat, drained

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

OPEN-FACED CRAB-MELT SANDWICHES RECIPE

Provided by á-174942

Number Of Ingredients 8



Open-Faced Crab-Melt Sandwiches Recipe image

Steps:

  • Preheat broiler. Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to combine. Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese. Broil until cheese is golden and bubbly, about 1 to 2 minutes. This recipe yields 4 servings. Points® Value: 5

1 pound lump crabmeat (or two 6-oz cans crab meat, drained)
1/3 cup fat-free mayonnaise
1/4 cup water-packed roasted red peppers minced
2 teaspoons Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon freshly-ground black pepper
4 slices pumpernickel bread
3 ounces low-fat Swiss cheese (four 3/4-oz slices)

OPEN FACED CRAB SANDWICHES

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8



Open Faced Crab Sandwiches image

Steps:

  • Preheat broiler.
  • In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
  • Slice tomatoes into eight slices.
  • On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
  • Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
  • Return to oven and broil until cheese browns. (3-5 minutes).

Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4

1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
1/3 cup mayonnaise (reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
2 tomatoes
4 sourdough English muffins, split

OPEN-FACED SEAFOOD SANDWICHES

Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12



Open-Faced Seafood Sandwiches image

Steps:

  • Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

OPEN-FACED CRAB SALAD SANDWICHES

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9



Open-Faced Crab Salad Sandwiches image

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

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