Cheesy Crab Melt
Loaded with crab, Gruyere, and Cheddar, this Cheesy Crab Melt is a quick seafood sandwich recipe everyone will love.
Servings: 4 servings
Equipment
- large skillet or griddle
- mixing bowl (small)
- cooking spatula
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
