Open Faced Crab Melts Recipes

QUICK AND EASY CRAB MELTS

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.

CRAB MELT

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!

CRAB MELTS

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.

QUICK CRAB MELTS

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.

OPENLY CRABBY

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 FACE CRAB MELTS

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.

OPEN-FACE CRAB AND ARTICHOKE MELT

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

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.

CRAB MELT SANDWICHES

Steps:

• Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.

OPEN-FACED CRAB MELTS

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 SANDWICHES

Steps:

• Preheat broiler.
• In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
• Slice tomatoes into eight slices.
• On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
• Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
• Return to oven and broil until cheese browns. (3-5 minutes).