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Crab Melts

 Crab Melts
These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.
2 ServingsPrep/Total Time: 15 min.


  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 3 tablespoons mayonnaise
  • 5 teaspoons minced 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


  • 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. Yield: 2 servings.
Nutritional Facts: 2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheeses) equals 346 calories, 13 g fat (4 g saturated fat), 94 mg cholesterol, 857 mg sodium, 31 g carbohydrate, 2 g fiber, 26 g protein.