Open Faced Crab Melts 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

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 :

OPEN-FACED CRAB MELTS



Open-Faced Crab Melts image

Make and share this Open-Faced Crab Melts recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb lump crabmeat, drained and flaked
1/4-1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
3 English muffins, split and toasted
1 cup shredded cheddar cheese

Steps:

  • Stir together first 4 ingredients.
  • Spread mixture evenly over cut sides of muffin halves; sprinkle evenly with cheese.
  • Broil 5 inches from heat 2-3 minutes or until cheese is melted.
  • Serve immediately.

OPEN-FACED CRAB MELTS



Open-Faced Crab Melts image

"Over the years, I've seen these versatile sandwiches please guests at occasions from fancy teas to last-minute suppers," writes Florence McClelland, Fredonia, New York. "To serve them as appetizers, I add some chili sauce and a little prepared horseradish to the crab mixture," she notes.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

4 English muffins, split
1/3 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried tarragon
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup shredded cheddar cheese

Steps:

  • Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. , In a large bowl, combine the mayonnaise, lemon juice, pepper and tarragon; stir in crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 411 calories, Fat 24g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 676mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

OPENLY CRABBY



Openly Crabby image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

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

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.

OPEN-FACED CRAB MELTS



Open-Faced Crab Melts image

'Over the years, I've seen these versatile sandwiches please guests at occasions from fancy teas to last-minute suppers,' writes Florence McClelland, Fredonia, New York. 'To serve them as appetizers, I add some chili sauce and a little prepared horseradish to the crab mixture,' she notes.

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 7

4 each English muffins, split
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
⅓ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon pepper
¼ teaspoon dried tarragon
1 cup shredded Cheddar cheese

Steps:

  • Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. In a bowl, combine the crab, mayonnaise, lemon juice, pepper and tarragon. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 419 calories, Carbohydrate 27.2 g, Cholesterol 74 mg, Fat 25.5 g, Fiber 0.1 g, Protein 20.4 g, SaturatedFat 8.4 g, Sodium 612.8 mg, Sugar 0.4 g

OPEN-FACE CRAB AND ARTICHOKE MELT



Open-Face Crab and Artichoke Melt image

I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups freshly grated parmesan cheese
1 1/2 cups mayonnaise
1 medium onion, chopped
12 ounces fresh crabmeat, drained, picked over
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup fresh parsley, chopped
8 slices sourdough bread
8 plum tomatoes, sliced
8 ounces monterey jack cheese, thinly sliced
2 tablespoons fresh parsley, chopped

Steps:

  • Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
  • Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
  • Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.

OPEN-FACED CRAB MELT SANDWICHES - OR CRAB DIP



OPEN-FACED CRAB MELT SANDWICHES - OR CRAB DIP image

Categories     Sandwich     Cheese     Shellfish     Appetizer     Brunch     Bake     Cocktail Party     Super Bowl     Quick & Easy     Wedding     Spring     Summer

Yield 4-6 people

Number Of Ingredients 8

1 pound fresh crab claw meat
2 cups of shredded Swiss cheese
1/2 cup finely chopped green onions
1/2 teaspoon salt
1 1/2 cups of mayo
salt and pepper to taste
For the sandwiches -
4 (8 inch) loaves of NOLA style French bread or baguette, cut into 4 pieces, sliced in half

Steps:

  • Remove crab meat from shells and combine with cheese, mayo, green onions, and salt and pepper. SANDWICHES - Spread crab mixture over bread and bake open-faced at 350 degrees for about 15 minutes. Broil for a few seconds, if you wish. DIP - If you're making it as a dip, place ingredients into a shallow dish, and bake at 350 degrees for about 20 minutes, until it starts to bubble.

OPEN-FACED CRAB MELT



Open-Faced Crab Melt image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 7

4 units english muffins
6 ounces crabmeat
0.333333333333 cups miracle whip
1 tablespoons lemon juice
0.5 teaspoons pepper
0.25 teaspoons dried tarragon
4 ounces cheddar cheese

Steps:

  • Broil English muffins 4-6 in. from the heat 2-3 minutes or until golden brown.
  • In bowl, combine the crab, Miracle Whip, lemon juice, pepper and tarragon. spread over each muffin half; sprinkle with cheddar cheese.
  • Broil for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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