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Crab Melt Loaf Recipe

Crab Melt Loaf 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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


  • 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.

Nutritional Facts

1 each: 389 calories, 19g fat (6g saturated fat), 34mg cholesterol, 879mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 16g protein .

Reviews for Crab Melt Loaf

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gwashington1961 76629
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 :-)"

ferbie 39409
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."

kerrynjames 22433
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!"

ehlertn 38194
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."

daisey5 84616
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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