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.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts :
QUICK CRAB MELTS
Two types of cheese on top of a savory crab mixture make these open-faced sandwiches ooey-gooey good! I usually serve them for dinner, but they also make a great app when cut in half. -Donna Bennett, Bramalea, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended. Place muffin halves on an ungreased baking sheet., Broil 4-6 in. from heat until toasted. Spread with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.
Nutrition Facts : Calories 492 calories, Fat 29g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 1055mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
OPENLY CRABBY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl. Set aside.
- Preheat the broiler. Brush both sides of the Texas toast with half of the melted butter. Place on a baking sheet and broil until golden brown on top, about 3 minutes. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges. Sprinkle with the grated cheese.
- Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper. Arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus.
- Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes.
CRAB MELT SANDWICHES
This open-faced classic is irresistible! Melty flavors and the golden appearance make the sandwich a hit at luncheons for all ages, or you could serve it as part of a light dinner. -Verla Stapleton, Cibolo, TX
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.
Nutrition Facts : Calories 230 calories, Fat 17g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 350mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
OPEN FACE CRAB MELTS
We always get these at the beach. I like them in the winter...brings back memories of hot weather and fun in the sun.
Provided by patricia taylor
Categories Sandwiches
Time 15m
Number Of Ingredients 9
Steps:
- 1. Mix together the mayo, lemon juice, pepper, salt and crab meat.(If you are using green onion, add now too.)
- 2. Top each muffin with a tomato and divide crab mixture between the 6 halved muffins. Top with cheddar cheese.
- 3. Place under broiler for 2-3 minutes.
OPEN-FACED CRAB MELT SANDWICHES - OR CRAB DIP
Categories Sandwich Cheese Shellfish Appetizer Brunch Bake Cocktail Party Super Bowl Quick & Easy Wedding Spring Summer
Yield 4-6 people
Number Of Ingredients 8
Steps:
- Remove crab meat from shells and combine with cheese, mayo, green onions, and salt and pepper. SANDWICHES - Spread crab mixture over bread and bake open-faced at 350 degrees for about 15 minutes. Broil for a few seconds, if you wish. DIP - If you're making it as a dip, place ingredients into a shallow dish, and bake at 350 degrees for about 20 minutes, until it starts to bubble.
OPEN FACED CRAB SANDWICHES
My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
- Slice tomatoes into eight slices.
- On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
- Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
- Return to oven and broil until cheese browns. (3-5 minutes).
Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4
OPEN-FACED CRAB SALAD MELT
Take a break from the ordinary cold tuna sandwich by serving open-faced crab salad melts. Makes a great lunch or a pleasing last-minute supper.
Provided by Feast Your Eyes
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a small mixing bowl, combine the first seven (7) ingredients; give a good stir.
- To the cream cheese mixture add the yellow and red peppers, celery, scalions and toasted sesame seeds. Stir well.
- Gently stir in the crabmeat and chopped egg. Divide the the crab mixture evenly among the muffin halves, mounding slightly. Top each sandwich with one (1) tomato slice and sprinkle evenly with Parmesan cheese.
- Broil under a pre-heated broiler about 5 inches from the heating element for 3 to 4 minutes or until the tops are lightly browned. Garnish with the parsley and paprika; serve with lemon wedges.
Nutrition Facts : Calories 252.8, Fat 12.1, SaturatedFat 5.7, Cholesterol 106.4, Sodium 421.3, Carbohydrate 23.4, Fiber 4, Sugar 5.3, Protein 15.2
OPEN-FACED CRAB MELTS
Make and share this Open-Faced Crab Melts recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Stir together first 4 ingredients.
- Spread mixture evenly over cut sides of muffin halves; sprinkle evenly with cheese.
- Broil 5 inches from heat 2-3 minutes or until cheese is melted.
- Serve immediately.
OPEN-FACE CRAB AND ARTICHOKE MELT
I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
- Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
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CRAB MELT SANDWICH RECIPES: OPEN-FACED & JUMBO
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Estimated Reading Time 4 mins
- In a medium bowl whisk together mayonnaise, mustard, lemon juice, old bay and chives until smooth. Carefully fold in jumbo lump crab meat until completely coated. Refrigerate until ready to assemble the sandwiches.
- Spread butter on one side of each slice of sourdough. Heat a large skillet over medium heat and place 2 slices of bread, butter side down.
- Top bread evenly with crab mixture, tomato slices, cheddar, swiss and pickles. Top with remaining bread slices, butter side up.
- Toast sandwiches for 2-3 minutes per side or until bread is toasted golden brown and cheese has melted. Slice sandwiches and serve.
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