If you love crab like I do you’re going to want to make these Open Faced Crab Melts for a delicious, quick lunch (or dinner). Stacked with lump crab meat, lots of melty cheese and a slice of tomato… YUM!
Since my Dad passed away recently I’ve been spending time cooking with my Mom. We fondly call these days “Cooking with Bubba” and share on our family chat. (We also have a “Drinking with Drubba,” more on that another time LOL). My mom made these delicious crab melts for our lunch one day. Super simple and really delicious. My only advice is to use a good quality lump crabmeat for the best flavor.Print
Open Faced Crab Melts
- 1 8oz. container lump crab meat
- 3 Tbls. mayonaise (I like Hellman’s)
- 2 Tbls. minced celery
- 1 Tbls. minced shallot (could use scallion)
- 1/2 tsp. Old Bay seasoning
- 2 English muffins, split
- 1 lg. tomato (sliced)
- 4 slices Monterey Jack cheese
- 4 slices cheddar cheese (I used shredded)
- Old Bay seasoning (could use paprika)
- chopped parsley
- In bowl, gently combine crabmeat, mayonnaise, celery, shallot, and Old Bay seasoning.
- Place English Muffin halves on baking sheet and broil a few minutes in oven until lightly toasted.
- Remove from oven and top with crab mixture, tomato and cheeses. Broil until cheese is melted.
- Garnish with a sprinkle of Old Bay seasoning (or paprika) and parsley.
I layered the melts with the crabmeat mixture and Monterey Jack cheese then put under broiler for a bit to get the cheese to start to melt, then topped with tomato and cheddar cheese and broiled until melted.