100% would make again
Read reviews (2)
Rate recipe
Our brood loves seafood, and this recipe is a nice switch from more traditional sandwiches. I've served big slices of the bread for lunch, Sunday brunch and as a field meal for my husband, Mike.—Louise Fauth, Foremost, Alberta
This recipe is:
Quick
Please log in to rate this recipe
Nutrition Facts: 1-1/4 slices equals 389 calories, 19 g fat (6 g saturated fat), 34 mg cholesterol, 879 mg sodium, 38 g carbohydrate, 2 g fiber, 16 g protein.
Crab Melt Loaf published in Country Woman March/April 2000, p37
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Nov. 05, 2009 by ehlertn
I add more crab than the recipe calls for and assemble a little differently. However, this is SUPER tasty! Even my daughter, who doesn't like seafood enjoys it! I add a pouch of real crab (claw meat works well) and a small bag of frozen salad-sized shrimp. Replacing half of the mayo with sour cream also makes the mixture creamier. I've found that hollowing out the bread and pre-cutting it into quarters is less messy than cutting afterward. I put all the filled bread quarters on a baking pan and cover the whole pan with foil. A recipe to make again. It rivals the lobster rolls that are served out East.
Reviewed on Nov. 03, 2009 by daisey5
I made this but I used 2 whole wheat tortilas and it turned out great for lunch.
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009