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Crab Melt
A creamy crab salad is piled onto thick slices of sourdough bread and topped with Cheddar cheese griddled until it’s melty and toasted.
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This warm and cheesy sandwich combines summer shellfish with comforting ingredients for an easy sandwich recipe. By choosing high-quality ingredients and following a few simple steps, you’ll be able to make a mouthwatering crab melt that’s sure to impress your friends and family this summer. Pair with fries or a side salad for a more complete meal.
Table of contents
What’s the difference between a grilled cheese and a melt?
A melt is a grilled cheese, but a grilled cheese isn’t always a melt. The main difference between the two is the addition of other ingredients than cheese in a melt. One popular version of a melt is a tuna melt and another a patty melt made with a hamburger patty sandwiched between the bread.
Key Ingredients in This Recipe
- Crab – Make sure your lump crab meat is fresh, it should have a sweet aroma. Avoid any crab meat that smells fishy or has a slimy texture. Before you start mixing your crab meat with the other ingredients for the crab melt, be sure to pick through and remove any bits of shell or cartilage that may have found their way into the meat. I also recommend draining the crab meat – excess water can make the sandwich soggy.
- Mayo – Mayonnaise is used to bind the crab meat together with the other ingredients while also enhancing the rich flavor of the shellfish.
- Old Bay – Old Bay Seasoning is made with a blend of savory spices like celery salt, bay leaf, mustard powder and black pepper among others. It’s commonly used to flavor seafood like crab, lobster and other shellfish and adds a great flavor to this sandwich.
- Cheddar cheese – Cheddar cheese has a sharp flavor that cuts through the richness of the bread, butter and crabmeat. It has a higher melting point which allows it to melt evenly and slowly for a gooey melt. I like to sandwich the crabmeat salad with the cheese so it’s evenly melted and extra-gooey.
- Bread – A good crab melt should be made with a sturdy bread that can hold up to the filling without getting too soggy. Sourdough bread is a great choice for crab melts. It has a tangy flavor that pairs well with the sweetness of the crab meat.
- Butter – Cooking the crab melt in butter adds a rich flavor and creates the perfect golden brown and crisp exterior to the bread. I prefer to spread the butter on the bread before adding it to the pan rather than melting the butter in the pan so it is more evenly distributed and concentrated.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make a Crab Melt
In a small mixing bowl add the crab meat, 3 tablespoons of the mayonnaise, onion, celery, chives and Old Bay Seasoning. Then, gently combine.
Evenly spread remaining mayonnaise on one side of each slice of bread. Heat a large skillet or griddle over medium-low heat. Then, add butter and allow to melt.
Divide half the cheese evenly on top of the bread slices. Spread the crab salad over the bread followed by the remaining cheese. Also, top each with a second slice of bread, mayo side up. Transfer the sandwiches to the pan with a spatula.
When the underside is golden brown, about 3 minutes, use a spatula to flip the sandwich and continue to cook. Gently press down on the sandwich to encourage browning and continue to cook until the cheese has melted and the underside is golden brown, about an additional 3 minutes.
Remove the melts to plates and cut in half. Serve hot.
Variations of the classic crab melt
- Serve on English muffins. Rather than serving the sandwich on slices of sourdough bread try switching it up and serve in smaller portions on English muffins.
- Change the cheese. While cheddar cheese is a classic choice for crab melts, you can try experimenting with different types of cheese. Gouda, Fontina, and Gruyère are all great options that can add a unique twist to your sandwich.
- Kick up the heat. If you’re in the mood for something a little spicier, try swapping out the Cheddar for a pepper Jack and a sprinkle of cayenne to the crab salad. Then, the added kick of heat will complement the sweetness of the crab meat and give your melt a little extra zing.
- Add other toppings. Try adding some slices of avocado to your sandwich before cooking it. The creamy avocado will pair well with the rich ingredients. Bacon or slices of tomato are also great options.
- Serve open face. Rather than making a sandwich, pile the crab meat onto a piece of toast or crostini and top with the cheese. Also, broil on high until the cheese is melty and bubbly.
How to make the crab salad in advance
The crab salad can be made up to two days in advance. Then, after the ingredients are combined, cover or add to an airtight container and store refrigerated. Assemble the sandwich as directed when ready to serve.
Try these other seafood recipes a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Crab Melt
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Ingredients:
- 9 ounces jumbo lump crab meat
- 5 tablespoons mayonnaise, divided
- 1 tablespoon minced yellow onion
- 1 tablespoon minced celery
- 2 tablespoons chopped chives
- 1 teaspoon Old Bay Seasoning
- 4 slices Cheddar cheese
- 4 slices sourdough bread
- 2 tablespoons unsalted butter
Instructions:
- In a small mixing bowl add the crab meat, 3 tablespoons of the mayonnaise, onion, celery, chives and Old Bay Seasoning. Gently combine.
- Evenly spread remaining mayonnaise on one side of each slice of bread. Heat a large skillet or griddle over medium-low heat. Add butter and allow to melt.
- Divide half the cheese evenly on top of the bread slices. Spread the crab salad over the bread followed by the remaining cheese. Top each with a second slice of bread, mayo-side up. Transfer the sandwiches to the pan with a spatula.
- When the underside is golden brown, about 3 minutes, use a spatula to flip the sandwich and continue to cook. Gently press down on the sandwich to encourage browning and continue to cook until the cheese has melted and the underside is golden brown, about an additional 3 minutes.
- Remove the melts to plates and cut in half. Serve hot.
Nutrition:
Calories: 844kcal | Carbohydrates: 69g | Protein: 46g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2198mg | Potassium: 477mg | Fiber: 3g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 11mg | Calcium: 386mg | Iron: 6mg
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Excellent flavor and fast!
Thanks so much for sharing Chase! I am so glad you enjoyed!
Just used this recipe and it was outstanding! One of the best ever.
I’m so happy to hear that Rick! Thanks for sharing!!