Open Faced Crab Melts


Units Scale
  • 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



  1. In bowl, gently combine crabmeat, mayonnaise, celery, shallot, and Old Bay seasoning.
  2. Place English Muffin halves on baking sheet and broil a few minutes in oven until lightly toasted.
  3. Remove from oven and top with crab mixture, tomato and cheeses.  Broil until cheese is melted.
  4. 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.