Best Crab Melts Recipes

CRAB MELTS

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.

QUICK CRAB MELTS

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.

CRAB MELTS

Steps:

• Place cream cheese, cocktail sauce, sour cream, mayo, lemon juice and horseradish in a food processor and blend till smooth.
• In a mixing bowl, gently combine the cream cheese mixture, chopped imitation crab meat, chopped celery and sliced green onions. Set aside.
• Spread slices of your favorite artisan bread with olive oil and sprinkle with dried garlic flakes. Place bread directly on the oven racks and toast the bread at 350 degrees till just slightly crispy. Remove from oven.
• Place toasted bread on cookie sheet. Spoon mounds of crab mixture onto the bread and sprinkle with pepper and both types of shredded cheese.
• Change oven setting to broil and place cookie sheet in the center of the oven. Broil for 4-5 minutes or until cheeses melt. Enjoy!

OPEN-FACED CRAB MELTS

Steps:

• Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. , In a large bowl, combine the mayonnaise, lemon juice, pepper and tarragon; stir in crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted.

CRAB MELTS

Steps:

• In medium bowl, combine crab, artichoke hearts, bell pepper, all but 3 tbsp green onion, mayonnaise, sour cream, and lemon zest; mix well.
• Spread over bread slices; arrange cheese slices over crab mixture to cover.
• Place sandwiches on baking sheet. Place under broiler until cheese softens, about 2 minutes.
• Sprinkle with remaining 2 tbsp green onion.

MUSHROOM CRAB MELTS

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain drippings from skillet, reserving 2 tablespoons. Saute mushrooms and onion in drippings until tender. , In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon., Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet. , Bake until lightly browned, 10-15 minutes.

OPEN-FACED CRAB MELTS

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.

SCREAMING CRAB MELTS ON PUMPERNICKEL

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly.
• Preheat broiler.
• Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".

CRAB MELTS

Steps:

• Pre-heat oven to 400 degrees.
• Combine crab meat, mayo, green onion, garlic, shredded cheddar and pepper in a medium bowl.
• On cookie sheet, lay croissants out open faced. Spread crab mixture over bottom half and lay cheese slices over top half. Bake in oven until browned. About 15 minutes.
• I serve with a light green salad.

OPEN FACE CRAB MELTS

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.

MELTS IN YOUR MOUTH SALMON CRAB BAKE

Steps:

• Preheat oven to 400 degrees Fahrenheit. Prepare and spray a baking sheet with cooking spray. For the Fish: In a bowl large enough to hold the salmon fillets, combine the first six ingredients. Next, cut about a 2 inch long slit in the top portion of each salmon fillet. Coat each salmon fillet with the soy mixture and lay it on the baking sheet with the slit facing upwards. Pour any remaining marinade over the salmon. Place the salmon in the refrigerator until you have prepared the crab topping. For the Crab Topping: In a clean bowl combine the first six ingredients. Add approximately 3 tablespoons of the seasoned bread crumbs to the mixture until combined. Add salt and pepper to taste. Remove the salmon fillets from the refrigerator and spoon about 1/4 of the filling into, and above, the slits on the fish. Sprinkle the crab topping with the remaining bread crumbs and bake for approximately 20 minutes until salmon just begins to flake. You do not want to over-bake as the salmon will keep cooking once it is removed from the oven. Serving suggestion: Serve with a side of rice pilaf or garlic mashed potatoes.

CRAB AND SWISS MELTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and hot sauce. Spread onto bread slices and top with Swiss cheese. Place on a baking sheet.
• Bake for 10 to 15 minutes in the preheated oven, until the cheese has melted and browned slightly. Sprinkle with parsley, and serve.

MUSHROOM CRAB MELTS.......

Steps:

• 1. In skillet, cook bacon over medium heat until crisp; remove to paper towel. Reserve 2 tbls. dripping. Saute mushrooms and onion in dripping until tender. In a large bowl combine crab,Swiss cheese,mayo,mushroom mixture, Parmesan cheese and bacon. Spread butter over muffins halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on ungreased baking sheet at 400 degrees for 10-15 minutes or until lightly browned. Use pizza cutter and cut into 4 pieces per muffin....

CRAB MELTS

Steps:

• 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.

TUNA MELTS OR CRAB MELTS IN WONTONS SHELLS

Steps:

• Add all ingredients together except the shredded cheese Mix well until blended.
• Set aside.
• Preheat oven 350*.
• Spray muffin pans with Pam.
• Place a wonton wrapper in each muffin cup, making sure the edges are folded out.
• After each muffin pan is filled, spray Pam lightly over the wrappers. Bake 5 - 6 minutes, middle rack of oven.
• Take out of oven and fill each wonton wrapper with a heaping tblsp full of filling.
• You can fill all the wrappers at the same time after all are prebaked.If you have 3 12 cup muffin tins, you can leave the wrappers in the tins to fill and then bake.
• If not, when cool to touch, take out and place on cookie sheets and fill.Make sure the cookie sheet has a little oil or Pam sprayed on the sheet so the wontons will not stick.
• Pop back in the oven to heat until hot, about 8 minutes. Sprinkle shredded cheese.
• on top of each wonton cup and bake until melted.
• Note: You may sprinkle Panko crumbs or Italian fine bread crumbs or bacon bits on each wonton before adding the shredded cheese.
• These can be made ahead, refrigerated and reheated. Just add more baking time to reheat.

TOMATO TUNA OR CRAB MELTS

Steps:

• Preheat your oven to 350 degrees. Prepare a rimmed baking pan with tinfoil lightly coated in cooking spray. It will be helpful to have edges to lean the tomatoes against while baking. Set aside.
• Slice off the top of each tomato and scoop out the insides using a knife and then a spoon. We cut up the insides of the tomato using a knife first to make the scooping easier. Be careful not to damage the outside of the tomato while scooping out as much of the seeds and pulp as possible. Discard the pulp and dice your tomato tops to add to the tuna or crab mixture. Set tomato bowls aside upside down on a plate or paper towel to drain as much juice out of them as possible.
• In a medium sized bowl, combine drained tuna or crab and mayonaise. Add enough mayo to coat the tuna or crab to your liking.
• Add onions, diced tomato tops, celery, salt and pepper. Mix well.
• Add mustard if you are making tuna. Add some of the mustard. Taste the mixture to see if you want more. I usually don't add the mustard when I am making crab. Also, taste your mixture and see if you want to add more salt or pepper as well.
• Add basil, dill or parsley to taste, if desired. I usually don't but my husband does.
• Stuff the tuna or crab mixture inside each of your tomato bowls. We use a fork to do this.
• Top each tomato with a pinch of cheese, as much or as little as you want. I usually pile as much as I can on top!
• Place each stuffed tomato into your prepared baking pan.
• Bake for 20-25 minutes or until heated. Broil for a minute or two to brown cheese to your desired liking if required. Serve immediately.