Best Crab Melt Sandwich Frisco Style Recipes

Crab Melts image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 slices cheddar cheese (1/2 ounce each)
4 slices Monterey Jack cheese (1/2 ounce each)
Paprika

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 :

Open-Faced Crab-Melt Sandwiches Recipe image

Provided by á-174942

Number Of Ingredients 8

1 pound lump crabmeat (or two 6-oz cans crab meat, drained)
1/3 cup fat-free mayonnaise
1/4 cup water-packed roasted red peppers minced
2 teaspoons Dijon mustard
1/4 teaspoon table salt
1/4 teaspoon freshly-ground black pepper
4 slices pumpernickel bread
3 ounces low-fat Swiss cheese (four 3/4-oz slices)

Steps:

Preheat broiler. Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to combine. Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese. Broil until cheese is golden and bubbly, about 1 to 2 minutes. This recipe yields 4 servings. Points® Value: 5

Crab Melt Sandwiches image

Yield Makes 4

Number Of Ingredients 9

2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons Creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah
unsalted butter, softened, if desired
4 tablespoons freshly grated Parmesan
Accompaniment: lime wedges
Garnish: chopped fresh chives

Steps:

Preheat broiler.
If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
Serve sandwiches with lime wedges and garnish with chives.