Crab Open Grilled Sandwich Recipes

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CRAB MELT



Crab Melt image

This Crab Melt will become your favorite open faced sandwich recipe! Deliciously cheesy and easy to make!

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 45m

Number Of Ingredients 13

2 cups Parmesan cheese (, finely grated*)
1 1/2 cups mayonnaise
1 white onion (, finely chopped)
12 ounces lump crab meat**
13 ounces artichokes (, drained and finely chopped)
1/2 cup flat parsley (, chopped)
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
Dash smoked paprika
8 slices thick cut sourdough bread
2 large tomatoes (, cut into 16 slices)
16 slices Monterey Jack cheese
Cooking spray

Steps:

  • Preheat oven to 400 degrees. Coat a 9x9 baking dish (or similar size) with cooking spray. Set aside.
  • Combine Parmesan cheese, mayonnaise, chopped onion, lump crab meat, chopped artichokes, parsley, fine sea salt, white pepper and smoked paprika in a medium bowl. Toss to combine being carful to not break apart crab pieces.
  • Transfer mixture to prepared baking dish. Bake for 25 minutes, or until starting to lightly brown.
  • Place sourdough bread slices on a rimmed baking sheet. Place under high broil about 4 inches from the heating mechanism for 3-4 minutes or until they brown lightly. Remove.
  • Evenly spoon hot crab mixture over each slice of bread, 2 slices of tomato and 2 slices of Monterey Jack cheese.
  • Place back under the broiler until cheese melts, approximately 2 minutes, but watch closely considering that broilers vary greatly.
  • Serve open face and hot.
  • If you've tried this recipe, please come back and let us know how it was!

Nutrition Facts : Calories 1695 kcal, Carbohydrate 90 g, Protein 80 g, Fat 112 g, SaturatedFat 40 g, Cholesterol 204 mg, Sodium 3688 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

OPEN FACED CRAB SALAD SANDWICH



Open Faced Crab Salad Sandwich image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the sauce: Mix the mayonnaise with the ketchup and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
  • To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
  • Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
  • Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

GRILLED CRAB AND CHEESE SANDWICH



Grilled Crab and Cheese Sandwich image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons mayonnaise
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/2 cup shredded Gruyere
Salt and pepper
1 can crabmeat, drained
4 slices sourdough bread
2 tablespoons butter

Steps:

  • In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.

SHRIMP AND CRAB GRILLED SANDWICH



Shrimp and Crab Grilled Sandwich image

This is one of my favorite sandwiches, just a light sandwich. I serve this open faced or you can make this panini style, either or, with a big bowl of soup.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 loaf Italian bread, cut in thin slices toasted with just a drizzle of olive oil
8 ounces shrimp, diced fine (canned will work, but fresh is much better)
1 teaspoon butter (to saute shrimp)
6 ounces cream cheese
4 ounces crabmeat (lump or claw is fine, canned will work too)
3 scallions, chopped fine green only
2 tablespoons brandy
1 teaspoon fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon Worcestershire sauce
hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • In a medium saute pan, add the butter and heat to medium heat. Saute the shrimp and garlic until done. It will take just a minute or two.
  • Remove shrimp to cool.
  • Now in a medium size bowl, add the shrimp with the cream cheese (room temp), brandy, Worcestershire, hot sauce, seasoning, and fresh dill and mix will. Cover and chill in the refrigerator for several hours. (2 or more to get all the flavors mixed).
  • Toast the bread (I like a little olive oil drizzled on it). Golden brown. Just takes 2 minutes per side in a 425F oven.
  • Lightly toss the shrimp mix with the crab and scallions and spread on the warm bread.
  • That just as an open face sandwich is just perfect to me. A nice bowl of soup and can't get much better.
  • Or just just put on a hot griddle, grill or saute pan for just 2-3 minutes to heat up and press down and just as good. Either way, it is a great sandwich.

Nutrition Facts : Calories 465.1, Fat 19.2, SaturatedFat 10.8, Cholesterol 171.6, Sodium 1157.8, Carbohydrate 39.7, Fiber 2.4, Sugar 1, Protein 27.1

OPEN-FACED CRAB SANDWICH



Open-Faced Crab Sandwich image

One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.

Yield Serves 4

Number Of Ingredients 9

8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell
3/4 teaspoon finely chopped fresh long green (finger) chile
1/2 teaspoon finely chopped fresh fennel fronds or dill leaves
2 tablespoons extra-virgin olive oil, plus more for the bread
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large (3/4-inch-thick) slices artisan bread
Garlic Aïoli (page 245)
Lemon wedges, for serving

Steps:

  • Preheat the broiler or grill to high.
  • Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
  • Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
  • Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.

CRAB MELT SANDWICHES



Crab Melt Sandwiches image

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

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

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.

CRAB MELTS



Crab Melts image

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

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

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 :

SUPER CRAB SANDWICH



Super Crab Sandwich image

This is a really simple but tasty sandwich that earns me rave reviews every time I make it. It's excellent for football season!

Provided by Todi

Categories     Seafood     Fish

Time 20m

Yield 6

Number Of Ingredients 10

1 loaf unsliced French bread
2 tablespoons mayonnaise, or as needed
2 tablespoons mustard, or as needed
16 ounces surimi (imitation crabmeat)
4 slices Muenster cheese
4 slices colby jack cheese
1 large tomato, sliced
1 avocado, pitted, peeled and sliced
2 cups alfalfa sprouts
salt and ground black pepper to taste

Steps:

  • Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 54.4 g, Cholesterol 60.5 mg, Fat 22.8 g, Fiber 5.3 g, Protein 31.8 g, SaturatedFat 9.2 g, Sodium 922.8 mg, Sugar 3.4 g

BEST EVER CRAB SANDWICHES



Best ever crab sandwiches image

A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 20m

Yield Makes 4 deep-filled sandwiches

Number Of Ingredients 14

8 hand-cut slices best-quality brown or granary bread
unsalted butter , for spreading
1 lemon , cut into 4 wedges, to serve
brown crabmeat from 1 large brown crab, about 1.5 kg in its shell (reserve the white meat, see below)
1 tbsp mayonnaise
1 tsp tomato ketchup
juice 1/2 lemon
1 tsp Dijon mustard
big pinch cayenne pepper
few drops brandy (optional)
picked white meat from the same crab
small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
juice 1/2 lemon
2 tbsp olive oil

Steps:

  • Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
  • Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 2.65 milligram of sodium

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