This crab melt is a delicious open faced sandwich made with blue crab meat, artichokes and Parmesan cheese, and topped with melty Monterrey Jack slices on sourdough bread. Perfect for lunch or dinner.
This Crab Melt is an easy, cheesy open faced sandwich recipe. Packed with high-quality ingredients, it’s one of the best crab recipes you’ll ever make.
Tuna melts are a typical favorite sandwich – the adult version of the tuna salad sandwich, really – and I do love them but, I was thinking….what’s an even classier melt sandwich?
One that’s still easy and cheesy but a bit “fancier” than your typical melt?
The answer – this Crab Melt!
This isn’t your typical, basic crab melt sandwich recipe either – I included ingredients like freshly grated parmesan, artichokes and tomatoes to make this a truly satisfying open faced sandwich.
Two types of cheese make it extra creamy and cheesy and the thick slice of sourdough bread is strong enough to hold it all together.
Though these extra ingredients make the recipe more exciting, the crab is still the star of the recipe. Serving it as an open faced sandwich allows the delicious sourdough bread to perfectly compliment the crab, instead of overpowering it between two thick slices.
I used blue crab meat because I prefer the flavor and texture. However, you can also use backfin or claw meat. Canned lump crab meat can be found in most stores and makes the sandwich recipe easy but if you can get your hands on some fresh crab meat, even better!
This has become one of my go-to sandwich recipes for proving that sandwiches don’t just belong in a packed lunch. Crab Melts are definitely a restaurant-quality sandwich recipe and should be served warm, while the cheese is toasted and melty.
Serve with a side of veggies or a salad. In cooler months, I also like to eat this crab melt with a cup of soup.
Since you like this crab melt, you’ll probably like these other sandwich recipes:
- Pimento Grilled Cheese Sandwich
- Insane Steak Sandwiches
- Easy French Dip Sandwich
- Open Face Tuna Melt
Tools For Making Crab Melt:
Rimmed Baking Sheet– another kitchen staple! You’ll use this for prep work, roasting and much more. I have 7 at my house.
9×9 Baking Dish– great for sweet baked goods, but also for crab imperial!
This Crab Melt will become your favorite open faced sandwich recipe! Deliciously cheesy and easy to make!
- 2 cups Parmesan cheese , finely grated*
- 1 1/2 cups mayonnaise
- 1 white onion , finely chopped
- 12 ounces lump crab meat**
- 13 ounces artichokes , drained and finely chopped
- 1/2 cup flat parsley , chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon white pepper
- Dash smoked paprika
- 8 slices thick cut sourdough bread
- 2 large tomatoes , cut into 16 slices
- 16 slices Monterey Jack cheese
- Cooking spray
Preheat oven to 400 degrees. Coat a 9x9 baking dish (or similar size) with cooking spray. Set aside.
Combine Parmesan cheese, mayonnaise, chopped onion, lump crab meat, chopped artichokes, parsley, fine sea salt, white pepper and smoked paprika in a medium bowl. Toss to combine being carful to not break apart crab pieces.
Transfer mixture to prepared baking dish. Bake for 25 minutes, or until starting to lightly brown.
Place sourdough bread slices on a rimmed baking sheet. Place under high broil about 4 inches from the heating mechanism for 3-4 minutes or until they brown lightly. Remove.
Top each slice of bread with 2 slices of tomato. Evenly spoon hot crab mixture over each slice and top with 2 slices of Monterey Jack cheese.
Place back under the broiler until cheese melts, approximately 2 minutes, but watch closely considering that broilers vary greatly.
Serve open face and hot.
If you've tried this recipe, please come back and let us know how it was!
*Freshly grated is highly preferred for this recipe. You may not get the same results with pre-shredded cheese. **Use blue crab meat. You can also use backfin or claw meat.