CRAB MELTS
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
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 :
CRAB MELT
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
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
QUICK AND EASY CRAB MELTS
Crab Melts are a fast, easy and delicious way to enjoy fresh or canned crab meat, perfect as a meal in themselves or sliced as finger food at parties.
Provided by April J Harris
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Put the French bread or ciabatta bread halves in the oven on a baking sheet at about 350°F (175°C) or under the broiler or grill for five minutes or until they are beginning to take on a bit of colour.
- Meanwhile, mix the crab meat with the mustard, red pepper, and celery.
- Add crème fraîche or sour cream as well as salt and pepper to taste. Mix together gently.
- Divide the crab mixture between the pieces of bread and top with the cheese slices.
- Return the crab and cheese topped bread to the oven for five to ten minutes, or place under the broiler or grill, until the cheese is bubbling and brown.
- The cheese gets very hot, so allow these to cool a bit before serving one half of the panini or ciabatta to each person, or cutting into small pieces to serve as hors d'oeuvres.
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