Best 4 Open Face Crab And Artichoke Melt Recipes

Are you craving a delectable seafood dish that is sure to tantalize your taste buds? Look no further than the Open-Face Crab and Artichoke Melt, a culinary masterpiece that combines succulent crab meat, creamy artichoke hearts, and a symphony of flavorful ingredients. This open-face sandwich is not only a feast for the senses but also a breeze to prepare. Discover the culinary magic within this recipe, along with a collection of other enticing dishes that will leave you wanting more. From the classic Crab and Artichoke Dip, perfect for any gathering, to the innovative Crab and Artichoke Stuffed Mushrooms, each recipe offers a unique twist on this beloved seafood combination. Prepare to embark on a culinary adventure that will elevate your taste buds to new heights.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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 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

Ingredients

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/ARTICHOKE MELT

Crab/Artichoke Melt image

Make and share this Crab/Artichoke Melt recipe from Food.com.

Provided by drskyles1

Categories Lunch/Snacks

Time 38m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups fresh lump crabmeat
2 cups marinated artichoke hearts
3 scallions
2 celery ribs
2 teaspoons fresh ground white pepper
2 teaspoons granulated garlic
1 cup fresh grated parmesan cheese
1/2 cup fresh grated romano cheese
1/2 cup asiago cheese
1 1/2 cups mayonnaise

Steps:

Mix crab, artichoke hearts, scallions, celery, white pepper, garlic, Parmesan/Romano/asiago cheese and mayonnaise in a large bowl.
Spread 6 oz. of crab mix on slice of sourdough bread.
Top with cheddar/jack cheese: -- scallions.
Bake at 425°F for 8 minutes.

Tips:

For the crab, use fresh or frozen crab meat. If using frozen, thaw it completely before using.
If you don't have artichoke hearts, you can substitute with cooked asparagus or broccoli.
Use a good quality bread for the melt. A sourdough or French bread works well.
To make the melt extra cheesy, add a layer of shredded mozzarella cheese to the top before baking.
If you don't have a broiler, you can bake the melt in a preheated 400°F oven for 10-12 minutes, or until the cheese is melted and bubbly.

Conclusion:

Open-face crab and artichoke melt is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover crab meat. The combination of crab, artichokes, and cheese is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #eggs-dairy #seafood #vegetables #american #oven #easy #crab #broil #sandwiches #californian #shellfish #brunch #taste-mood #savory #equipment #presentation #served-hot #3-steps-or-less