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Square image of stacked Cheesy Crab Melt sandwich halves on a wooden cutting board
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Cheesy Crab Melt

Loaded with crab, Gruyere, and Cheddar, this Cheesy Crab Melt is a quick seafood sandwich recipe everyone will love.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Main Course, Sandwich
Cuisine: American
Servings: 4 servings
Author: Jamie Sherman

Equipment

Ingredients

  • ½ cup crab meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ to 1 teaspoon Old Bay seasoning
  • 1 teaspoon finely chopped green onion
  • Salt and pepper to taste
  • ½ cup shredded Gruyère cheese divided
  • ½ cup shredded Cheddar cheese divided
  • 2 to 3 tablespoons butter softened
  • 4 slices sourdough bread or other sturdy bread

Instructions

  • Heat a large skillet over medium heat.
  • Combine the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, green onion, salt, and pepper in a small bowl. Taste and adjust seasonings if needed.
    ½ cup crab meat, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ to 1 teaspoon Old Bay seasoning, 1 teaspoon finely chopped green onion, Salt and pepper
  • Stir in ¼ cup Gruyère and ¼ cup Cheddar.
    ½ cup shredded Gruyère cheese, ½ cup shredded Cheddar cheese
  • Butter one side of each slice of bread.
    2 to 3 tablespoons butter, 4 slices sourdough bread
  • Place two slices of bread in the skillet, butter-side down.
  • Divide the remaining Gruyère cheese between the slices.
  • Spread the crab mixture evenly over the cheese.
  • Divide the remaining Cheddar cheese over the crab mixture.
  • Top each sandwich with a slice of bread, butter side up.
  • Cook until the bottom is golden brown.
  • Carefully flip and cook until the second side is golden brown and the cheese is melted.
  • Remove from the skillet.
  • Rest for 1 to 2 minutes, slice in half, and serve.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Store leftover filling separately whenever possible for the best texture.

♨️ REHEATING

  • Reheat in a skillet over medium-low heat until warmed through.
  • Use a toaster oven or air fryer to restore crispness.
  • Avoid microwaving when possible.

❄️ FREEZING

  • Freeze prepared crab filling for up to 2 months.
  • Thaw overnight in the refrigerator before using.
  • Freezing assembled sandwiches is not recommended.

💡 TIPS FOR BEST RESULTS

  • Drain crab thoroughly.
  • Use freshly shredded cheese.
  • Cook over medium heat.
  • Allow sandwiches to rest briefly before slicing.
  • Taste and adjust seasonings before assembling.

🍳 ALTERNATE COOKING METHODS

  • Use a panini press for extra crispy sandwiches.
  • Cook on a flat-top griddle.
  • Make open-faced melts under the broiler.

♻️ LEFTOVERS

  • Serve leftover filling with crackers.
  • Spoon leftover filling onto toasted baguette slices.
  • Pair leftover sandwich halves with soup or salad.

📝 NOTES

  • Fresh, canned, and imitation crab all work well.
  • Adjust the Old Bay seasoning to your preference.
  • Gruyère and Cheddar provide the best balance of flavor and meltability.
  • Sturdy bread helps prevent sogginess.

Nutrition

Serving: 0.5sandwich | Calories: 369kcal | Carbohydrates: 34g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 776mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 3mg
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