Crab Melts

Pat Duran


This is the best tasting open fased crab melts ever..Can cut smaller for appetizers and top each piece with a slice of black olive.


★★★★★ 4 votes

8 pieces
10 Min
5 Min


  • 3/4 lb
    cooked fresh lump or drained canned crab meat, picked over to remove any shell fragments.
  • 3 Tbsp
    minced green onion
  • 1 Tbsp
    fresh lemon juice
  • 2 Tbsp
  • 1/2 tsp
    dijon mustard
  • to taste
    fresh ground pepper
  • 8 slice
    artisan-style bread, each 1/2 inch thick
  • 1 c
    grated pecorino or dry jack cheese

How to Make Crab Melts


  1. In a bowl, stir together the crab,green onion, lemon juice, mayonnaise and mustard. Season well with salt and pepper.
  2. Preheat broiler. Place the bread slices on a foil covered baking sheet and toast one side of the bread under the broiler. Turn over the slices and top evenly with the crab mixture. Sprinkle evenly with the cheese and broil just until the cheese melts.

Printable Recipe Card

About Crab Melts

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Caribbean
Other Tag: Quick & Easy

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