Swiss Crab Melt Recipes

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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 :

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.

SWISS CRAB MELT



Swiss Crab Melt image

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

Provided by Crab Place

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 English muffins
1/2 lb crabmeat
4 slices tomatoes
salt and pepper
1/3 cup celery, finely chopped
1 teaspoon lemon juice
mayonnaise
4 slices swiss cheese

Steps:

  • Split English muffins and broil until lightly browned.
  • Top each half with a fourth of the crab meat.
  • Place a slice of tomato on each.
  • Sprinkle with salt and pepper.
  • Top with Swiss cheese.
  • Put back under the broiler briefly until cheese melts.
  • Serve while hot.

Nutrition Facts : Calories 447.6, Fat 17.3, SaturatedFat 10.5, Cholesterol 99.1, Sodium 1312.7, Carbohydrate 30.5, Fiber 2.8, Sugar 4.2, Protein 41.3

MUSHROOM CRAB MELTS



Mushroom Crab Melts image

I received this recipe from my grandmother. The rich open-faced treats are a favorite main dish alongside a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator. -Jean Bevilacqua, Rhododendron, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

3 bacon strips, diced
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
2 tablespoons butter, softened
6 English muffins, split
Dash each cayenne pepper and paprika

Steps:

  • Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain drippings from skillet, reserving 2 tablespoons. Saute mushrooms and onion in drippings until tender. , In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon., Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet. , Bake until lightly browned, 10-15 minutes.

Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 710mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

CRAB AND SWISS MELTS



Crab and Swiss Melts image

Serve this tasty dish for lunch or dinner with a mixed green or Caesar salad.

Provided by JAYDA

Categories     Main Dish Crab

Time 20m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 cup cooked crabmeat
1 clove garlic, chopped
salt and pepper to taste
hot pepper sauce to taste
4 thick slices Italian bread, cut in half
1 ½ cups shredded Swiss cheese
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss cheese. Place on a baking sheet.
  • Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly. Sprinkle with parsley, and serve.

Nutrition Facts : Calories 663 calories, Carbohydrate 22 g, Cholesterol 171.4 mg, Fat 46.4 g, Fiber 0.9 g, Protein 39.1 g, SaturatedFat 28.9 g, Sodium 646.5 mg, Sugar 1.6 g

CALIFORNIA CRAB MELT



California Crab Melt image

I haven't prepared these yet but it was a recipe that caught my eye. These can be served as a main course with a nice green salad -- or would be prefect for an appetizer buffet.

Provided by Bobbie

Categories     Crab

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) package crabmeat or 1 (8 ounce) package imitation crabmeat, coarsely chopped
1/2 cup light mayonnaise
1/4 cup green onion, sliced
6 ounces swiss cheese, shredded
1/2 teaspoon garlic salt
1/4 teaspoon paprika
20 slices sourdough bread or 20 slices French baguettes

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.

Nutrition Facts : Calories 1188.6, Fat 31.7, SaturatedFat 11.2, Cholesterol 73.4, Sodium 2744.3, Carbohydrate 171.4, Fiber 9.8, Sugar 2.8, Protein 50.3

CRAB AND SWISS MELTS



Crab and Swiss Melts image

Serve this tasty dish for lunch or dinner with a mixed green or Caesar salad.

Provided by JAYDA

Categories     Main Dish Crab

Time 20m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 cup cooked crabmeat
1 clove garlic, chopped
salt and pepper to taste
hot pepper sauce to taste
4 thick slices Italian bread, cut in half
1 ½ cups shredded Swiss cheese
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss cheese. Place on a baking sheet.
  • Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly. Sprinkle with parsley, and serve.

Nutrition Facts : Calories 663 calories, Carbohydrate 22 g, Cholesterol 171.4 mg, Fat 46.4 g, Fiber 0.9 g, Protein 39.1 g, SaturatedFat 28.9 g, Sodium 646.5 mg, Sugar 1.6 g

CRAB MELT SANDWICHES



Crab Melt Sandwiches image

Categories     Sandwich     Broil     Quick & Easy     Parmesan     Crab     Gourmet

Yield Makes 4

Number Of Ingredients 9

2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons Creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah
unsalted butter, softened, if desired
4 tablespoons freshly grated Parmesan
Accompaniment: lime wedges
Garnish: chopped fresh chives

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.

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