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california open face crabwich

(2 ratings)
LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

Such a quick and easy and super tasty dish. You take a basic delicious protein and just slightly highlight it without obscuring the wonderful flavor nature provided. This was one of my favorites when we lived on the coast because we harvested our own fresh crab. Fresh crab ... yum! This little gem is also tasty using shrimp if you are so inclined.

►
(2 ratings)
yield 2 serving(s)
method No-Cook or Other

Ingredients For california open face crabwich

  • 8 oz
    cooked dungeness crab - check for shells fragments
  • 2 Tbsp
    chopped green onion
  • 1/2 tsp
    dill weed - fresh if you have it
  • real mayonnaise
  • medium cheddar cheese
  • english muffin

How To Make california open face crabwich

  • 1
    The type of crab you use is up to you. This is my version of a recipe we had at a little diner in Bodega Bay, California back in the 1970's. And if you are from California it must be Dungeness Crab! However, I have made this with snow crab and king crab and they are quite tasty also. So if you enjoy a particular type of crab use that ! Remember ..the crab is the star in this recipe :)
  • 2
    Mix the crab, green onion and dill weed together - very gently - in a bowl. Add real mayonnaise .. just enough to bind it together and stir just enough to evenly distribute.
  • 3
    Split and toast the english muffin. Top each half of the english muffin with half of the crab mixture.
  • 4
    Top all with a slice of medium cheddar cheese. Pop it under the broiler just long enough to slightly melt the cheese. Serve hot.
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