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Crab Melts Recipe

Crab Melts Recipe photo by Taste of Home

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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 make a great app when cut in half. —Donna Bennett, Bramalea, Ontario

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Crab Melts Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

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 slices cheddar cheese (1/2 ounce each)
4 slices Monterey Jack cheese (1/2 ounce each)
Paprika

Directions

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 muffin halves with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly. Yield: 2 servings.

Lighter version: Crab Melts

Originally published as Crab Melts in The Taste of Home Cookbook , p81

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Crab Melts

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(1-1) of 1 reviews

Reviewed on Jan. 04, 2013 by blgpts

made this for dinner tonite. made it on rye bread we bought at the grocers because we didn't have the muffins.. I added penzeys minced onion, penzeys chesapeake seasoning. salt & pepper, and a pinch of penzeys red pepper flakes. it was wonderful! Can't wait to make it again!