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Crab Melt Loaf Recipe
Crab Melt Loaf Recipe photo by Taste of Home

Crab Melt Loaf Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 pound imitation crabmeat, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup thinly sliced green onions
  • 1/4 cup diced celery
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 loaf (1 pound) unsliced French bread, split

Nutritional Facts

1 serving 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.


  1. In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top.
  2. Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices. Yield: 8 servings.
Originally published as Crab Melt Loaf in Country Woman March/April 2000, p37

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Reviewed Dec. 5, 2012

"What a fabulous "Crab Melt Loaf Sandwich". It will please your family, friends, co-workers, church workers, other club members. It is an unusual treat, that offers a new - unusual recipe for the filling. YUM!!! LOL :-)"

Reviewed Oct. 28, 2012

"I have made this several times during the summer. I find it best to eat on regular bread. The french bread is too hard to eat."

Reviewed Sep. 24, 2011

"We thought it was tasty... The French bread was a little too crusty and difficult to eat, next time we'll make fresh white bread and use that instead.

All in all, good flavor and a nice change of pace. Thanks for the recipe!"

Reviewed Nov. 5, 2009

"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 Nov. 3, 2009

"I made this but I used 2 whole wheat tortilas and it turned out great for lunch."

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