California Crab Melt Recipes

CALIFORNIA CRAB MELT

Steps:

• Heat broiler. Combine all ingredients EXCEPT bread in a medium bowl.
• Place bread slices on a large baking sheet. Broil 5 to 6 inches from h eat until toasted (1 to 2 minutes).
• Turn bread slices over; spread each with about 1 tablespoon of the crabmeat mixture.
• Broil 5 to 6 inches from heat until cheese is bubbly (2 to 3 minutes). Serve immediately.
• Note: Some people find Swiss cheese a little strong. I'm sure Monterey Jack would work in this recipe -- and most likely Mozzarella.

CALIFORNIA MELT

Steps:

• Preheat the oven broiler.
• Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
• Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

CRAB MELTS

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.

QUICK CRAB MELTS

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.

CRAB MELTS

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.

CRAB MELT SANDWICHES

Steps:

• Preheat broiler.
• If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
• In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
• Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
• Serve sandwiches with lime wedges and garnish with chives.