Best 10 Crab Melts Recipes

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Indulge in a delightful culinary journey with our exquisite Crab Melts recipes, a harmonious blend of flavors that will tantalize your taste buds. These culinary creations feature tender, succulent crab meat enveloped in a tapestry of melted cheese, all nestled between two slices of golden-brown bread.

Our collection boasts a diverse range of Crab Melt recipes, each with its unique charm and flavor profile. From the classic Crab Melt, a timeless combination of crab, cheese, and buttery bread, to the adventurous Spicy Crab Melt, which adds a fiery kick with jalapeños and cayenne pepper, there's a recipe to suit every palate.

For those seeking a touch of elegance, the Gourmet Crab Melt elevates the classic with a luxurious filling of crab, shrimp, and lobster, while the Crab and Avocado Melt introduces a refreshing twist with creamy avocado and tangy lime. And for a vegetarian take on this classic dish, the Crabless Crab Melt offers a delightful combination of artichoke hearts, mushrooms, and cheese.

With step-by-step instructions and helpful tips, our recipes ensure that you can recreate these delectable Crab Melts in the comfort of your own kitchen. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you towards creating a memorable and satisfying meal.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more. Let the irresistible aroma of melted cheese and the sweet taste of crab meat transport you to a world of culinary bliss.

Let's cook with our recipes!

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 :

QUICK CRAB MELTS



Quick Crab Melts image

Two types of cheese on top of a savory crab mixture make these open-faced sandwiches ooey-gooey good! I usually serve them for dinner, but they also make a great app when cut in half. -Donna Bennett, Bramalea, Ontario

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 finely chopped celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 thin slices cheddar cheese
4 thin slices Monterey Jack cheese
Paprika

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.

Nutrition Facts : Calories 492 calories, Fat 29g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 1055mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

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.

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.

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.

SCREAMING CRAB MELTS ON PUMPERNICKEL



Screaming Crab Melts on Pumpernickel image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 12

8 ounces cream cheese
2 tablespoons heavy cream or milk
1 pound lump crabmeat
2 tablespoons freshly chopped chives
1 tablespoon prepared horseradish
Salt and freshly ground black pepper
4 teaspoons Dijon mustard, divided
4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)
1 cup baby spinach leaves
2 tablespoons grated Parmesan
Pitted black olives, cut crosswise into rings
Pimento pieces and strips

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
  • Preheat broiler.
  • Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".

MELTS IN YOUR MOUTH SALMON CRAB BAKE



MELTS IN YOUR MOUTH SALMON CRAB BAKE image

Categories     Dairy     Fish     Bake     Quick & Easy

Yield Makes 4 servings

Number Of Ingredients 17

For the Fish:
4 tablespoons of soy sauce
1/4 cup of fresh squeezed lemon juice
3 cloves of chopped garlic
1 teaspoon dry parsley
1/2 teaspoon crushed red pepper flakes
Pepper to taste.
4 6oz Skinless Salmon Fillets
Crab Topping:
8 ounces of imitation crab meat, coarsely chopped
1/4 cup of sour cream
1/4 cup of mayonnaise
3 cloves of garlic, coarsely chopped
1/4 cup of onions, finely chopped
1/4 cup grated parmesan cheese
1/2 cup of seasoned bread crumbs
Salt and Pepper to taste

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Prepare and spray a baking sheet with cooking spray. For the Fish: In a bowl large enough to hold the salmon fillets, combine the first six ingredients. Next, cut about a 2 inch long slit in the top portion of each salmon fillet. Coat each salmon fillet with the soy mixture and lay it on the baking sheet with the slit facing upwards. Pour any remaining marinade over the salmon. Place the salmon in the refrigerator until you have prepared the crab topping. For the Crab Topping: In a clean bowl combine the first six ingredients. Add approximately 3 tablespoons of the seasoned bread crumbs to the mixture until combined. Add salt and pepper to taste. Remove the salmon fillets from the refrigerator and spoon about 1/4 of the filling into, and above, the slits on the fish. Sprinkle the crab topping with the remaining bread crumbs and bake for approximately 20 minutes until salmon just begins to flake. You do not want to over-bake as the salmon will keep cooking once it is removed from the oven. Serving suggestion: Serve with a side of rice pilaf or garlic mashed potatoes.

OPEN FACE CRAB MELTS



Open Face Crab Melts image

We always get these at the beach. I like them in the winter...brings back memories of hot weather and fun in the sun.

Provided by patricia taylor

Categories     Sandwiches

Time 15m

Number Of Ingredients 9

1/3 c mayinaise
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 - 6 oz can jumbo lump crab meat, drained
optional; tomatoes sliced thin
optional; diced green onions
optional; cheddar cheese (sliced or shredded)
6 english muffins, toasted and split

Steps:

  • 1. Mix together the mayo, lemon juice, pepper, salt and crab meat.(If you are using green onion, add now too.)
  • 2. Top each muffin with a tomato and divide crab mixture between the 6 halved muffins. Top with cheddar cheese.
  • 3. Place under broiler for 2-3 minutes.

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 Recipes     Seafood Main Dish Recipes     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 MELTS



Crab Melts image

This is the best tasting open fased crab melts ever..Can cut smaller for appetizers and top each piece with a slice of black olive.

Provided by Pat Duran

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 8

3/4 lb cooked fresh lump or drained canned crab meat, picked over to remove any shell fragments.
3 Tbsp minced green onion
1 Tbsp fresh lemon juice
2 Tbsp mayonnaise
1/2 tsp dijon mustard
to taste fresh ground pepper
8 slice artisan-style bread, each 1/2 inch thick
1 c grated pecorino or dry jack cheese

Steps:

  • 1. In a bowl, stir together the crab,green onion, lemon juice, mayonnaise and mustard. Season well with salt and pepper.
  • 2. Preheat broiler. Place the bread slices on a foil covered baking sheet and toast one side of the bread under the broiler. Turn over the slices and top evenly with the crab mixture. Sprinkle evenly with the cheese and broil just until the cheese melts.

Tips:

  • Use high-quality crab meat: Fresh or frozen crab meat works well, but avoid using canned crab meat as it can be bland and watery.
  • Shred the crab meat finely: This will help to distribute the flavor throughout the crab melts and prevent them from becoming too chunky.
  • Use a good quality cheese: A sharp cheddar cheese or a creamy Gruyère cheese will both melt well and provide a delicious flavor.
  • Don't overcook the crab melts: The crab meat should be cooked through, but not overcooked, or it will become tough and rubbery.
  • Serve the crab melts immediately: They are best enjoyed when they are hot and gooey.

Conclusion:

Crab melts are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual meal. With just a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you are looking for a quick and easy meal, give crab melts a try. You won't be disappointed!

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