The Ultimate Open Faced Crab Melt Sandwich: A Decadent & Easy Seafood Delight
Prepare yourself for an extraordinary culinary experience with these Open Faced Crab Melt sandwiches. Imagine perfectly toasted, buttery marble rye pumpernickel bread, generously topped with a rich, flavorful crab salad, and finished with a blanket of deliciously melted smoked cheddar cheese. This isn’t just a sandwich; it’s a symphony of textures and tastes – a delightful crunch from the bread, a creamy yet chunky crab salad, and the savory depth of the cheese. Quick to assemble and ready in minutes, these crab melts are an ideal choice for a sophisticated yet effortless lunch, a light dinner, or even a fancy brunch, offering just the right balance of decadence and satisfaction.
This website uses affiliate links. See our Privacy Policy for more information.
Why This Open Faced Crab Melt Recipe is a Must-Try
The philosophy behind this incredible crab melt recipe is rooted in a simple, yet crucial, principle: maintain the integrity and delicate flavor of a mayonnaise-based seafood salad. Much like my popular Open-Faced Tuna Melts, the goal here is to achieve that perfect contrast of textures and temperatures. We want the bread to be beautifully toasty and crisp, and the cheese to be gloriously melted and bubbly. What we absolutely do not want is a hot, cooked, mayonnaise-based crab salad, which can often result in an oily or separated texture that detracts from the fresh, luxurious taste of the crab.
This recipe smartly bypasses that common pitfall by focusing on separately preparing each element to its peak perfection. The secret lies in the sequence: first, we create a luscious crab salad brimming with incredible flavors – think savory whole grain mustard and the iconic zest of Old Bay seasoning. These specific seasonings are chosen because they harmonize exceptionally well with the robust, earthy notes of pumpernickel rye bread. Then, the bread is buttered and toasted to a golden crisp. The chilled crab salad is then piled high, and finally, the cheese is melted under the broiler, creating that irresistible golden crust without disturbing the delicate crab mixture below. This method ensures every bite delivers a delightful interplay of warm, melty cheese, cool, creamy crab salad, and crunchy, buttery bread. It’s an easy, yet incredibly effective technique that yields a truly freakin’ tasty sandwich with an unparalleled flavor combination.
Elevating Your Crab Melt: A Deep Dive into Key Ingredients
The success of these Open Faced Crab Melt sandwiches hinges on the quality and thoughtful selection of each component. Here’s a closer look at the stars of this recipe, along with some helpful tips for making the best choices:
Choosing the Best Crab Meat: Freshness is Key
For an truly outstanding crab melt, the most critical ingredient is undoubtedly the crab meat. I wholeheartedly recommend using fresh lump crabmeat. Its sweet, delicate flavor and succulent texture are simply unmatched and will elevate your sandwich from good to gourmet. While convenient, canned crab really doesn’t offer the same quality or depth of flavor, often tasting metallic or overly processed. Imitation crab, made from surimi (processed fish paste), also falls short, lacking the natural sweetness and fibrous texture of real crab. However, if imitation crab is your preference or the only option available, don’t let that deter you! Just be sure to shred it finely to blend well into the salad for a more uniform texture.
When sourcing fresh crab, look for “lump” or “jumbo lump” varieties. These larger pieces provide a more substantial and luxurious mouthfeel. Check the packaging for freshness dates and ensure there’s no strong, unpleasant odor, which can indicate spoilage. Fresh crab should have a mild, oceanic scent. Purchasing from a reputable fishmonger is always a good idea.
The Foundation: Bread Matters
The bread provides the crucial foundation and texture for our open-faced marvel. I opted for Pepperidge Farm marbled rye and pumpernickel bread. Hailing from Boston, Pepperidge Farm holds a special place, and its quality is consistently excellent. The marbled variety offers the best of both worlds – the subtle tang of rye and the rich, slightly sweet, earthy notes of pumpernickel. This combination beautifully complements the savory crab salad and smoked cheddar. If marbled rye-pumpernickel isn’t available in your area, don’t fret! Simply choose either a good quality rye bread or a pumpernickel bread; both will work wonderfully with the flavors in this crab salad. For those who enjoy experimenting, sourdough offers a nice tang, while a sturdy brioche could add a touch of sweetness. A good quality, thick-cut whole wheat bread can also provide a hearty base. The key is a bread that can hold up to the generous toppings and toast well.
The Melty Crown: Smoked Cheddar Cheese
To ensure every element of this sandwich sings, the cheese must pull its weight. That’s why I chose smoked cheddar cheese. The smokiness adds an extra layer of complexity and a wonderfully savory, earthy dimension that perfectly complements the crab and rye. Specifically, Sargento Smokehouse Cheddar is a fantastic choice, known for its balanced flavor and excellent melting properties. The sharp, smoky notes of the cheddar provide a delightful counterpoint to the sweetness of the crab and the tang of the mustard. If smoked cheddar isn’t accessible, other excellent melting cheeses that would work well include a sharp white cheddar, Gruyère for a nutty touch, or even a Monterey Jack for a milder, creamier melt. Experiment with what you love, but definitely lean towards a cheese with some character to stand up to the bold flavors of the crab salad.
How to Master These Easy Open Faced Crab Melt Sandwiches
Crafting these delectable Open Faced Crab Melt sandwiches is surprisingly straightforward, involving just a few key steps to ensure maximum flavor and perfect texture. Here’s a detailed guide to help you create this culinary masterpiece:
- Prepare the Crab Salad: In a medium-sized bowl, gently combine the fresh lump crabmeat with mayonnaise, whole grain mustard, kosher salt, Old Bay seasoning, finely diced green bell pepper, and snipped fresh chives or green onion. The key here is to mix gently to preserve the beautiful, large chunks of crab. Set this flavorful salad aside, or even better, chill it slightly while you prepare the bread.
- Toast the Bread to Perfection: Begin by heating your oven broiler to high. Next, lightly butter both sides of each slice of your chosen bread (marbled rye pumpernickel works wonders!). In a skillet over medium-high heat, toast each side until it’s beautifully golden brown and achieves that irresistible crispiness. This step is crucial for preventing a soggy sandwich and adding a wonderful buttery crunch. Alternatively, you can toast the bread in a conventional toaster if you prefer to skip the butter, though the butter adds significant flavor. Once toasted, immediately transfer the bread slices to a wire rack placed on a baking sheet. This allows air to circulate, preventing the bread from steaming and softening on the bottom.
- Assemble with Care: Evenly divide the prepared crab salad mixture over each perfectly toasted slice of bread. Don’t be shy; pile it on generously! Then, top each portion of crab salad with a slice of smoked sharp cheddar cheese. The vibrant colors of the crab salad against the golden bread and rich cheese are already a feast for the eyes.
- Melt the Cheese to Gooey Perfection: Carefully place the baking sheet with your assembled sandwiches under the preheated broiler. Keep a close eye on them, as broilers can work quickly! Broil just until the cheese is beautifully melted, bubbly, and slightly golden at the edges – usually 1-3 minutes, depending on your broiler’s intensity. If you don’t have a broiler or prefer an alternative, an air fryer can also be used effectively to melt the cheese, offering similar results with less fuss.
- Garnish and Serve Immediately: Once the cheese is perfectly melted, remove the sandwiches from the broiler. Garnish them with a sprinkle of fresh chives for a pop of color and a hint of oniony freshness. For an extra layer of authentic flavor, lightly dust with a little more Old Bay seasoning. Serve these incredible Open Faced Crab Melt sandwiches immediately and prepare for a truly delicious experience!
Beyond the Sandwich: Creative Ways to Enjoy This Delicious Crab Salad
This crab salad is so incredibly delicious and versatile that it would be a shame to limit its use solely to these open-faced melts. Its rich, savory, and slightly tangy profile makes it perfect for a variety of culinary applications. Here are some fantastic alternate uses for this amazing crab salad, allowing you to enjoy its flavors in many creative ways:
- An Irresistible Dip: Serve this crab salad as a standalone dip with your favorite dippers. Seriously, try it with crunchy pretzels – the salty pretzel combined with the creamy, savory crab salad is an amazing combination that I’ve enjoyed many times. It also pairs wonderfully with crackers, pita chips, or vegetable sticks for a healthier option.
- Elegant Appetizers in Fillo Cups: For an easy yet sophisticated appetizer or party finger food, spoon small amounts of the crab salad into mini fillo (also known as phyllo) cups. You can find these delicate pastry shells in the freezer section of most grocery stores. Bake them briefly according to package directions before filling, or fill them and then briefly warm them to bring out the flavors.
- Stuffed Mini Peppers: Elevate your appetizer game by using the crab salad as a stuffing for mini bell peppers. Simply halve the peppers lengthwise, remove the seeds, fill each half with a generous dollop of crab salad, and arrange them on a platter for a vibrant and healthy bite.
- Tasty Little Sliders: For a delightful mini-sandwich option, spoon the crab salad into soft Hawaiian rolls. These sweet, fluffy rolls provide a wonderful contrast to the savory crab and make for perfect party sliders or a quick, satisfying snack.
- Main Course Salad: Turn this crab salad into a light yet satisfying main course by serving it over a bed of crisp romaine lettuce. Add sliced ripe tomatoes and thinly sliced red onion for extra texture and flavor. Finish with a drizzle of your favorite ranch dressing or a light vinaigrette for a refreshing and complete meal.
- Creative Wraps or Lettuce Cups: For a low-carb option, wrap the crab salad in large lettuce leaves (like butter lettuce or endive spears) for a crisp, refreshing bite. It also makes a fantastic filling for tortillas or lavash bread to create a quick and easy wrap.
- Stuffed Avocado Halves: For a nutrient-rich and beautiful presentation, halve ripe avocados, remove the pit, and fill the hollow with a generous scoop of crab salad. A squeeze of fresh lime juice over the avocado will prevent browning and add a zesty kick.
Feel absolutely free to customize the crab salad further by adding more of your favorite ingredients! Crispy bacon bits, thinly sliced red onion, juicy chopped tomatoes, or even delicate sliced radishes can add new dimensions of flavor and texture. The possibilities are truly endless when you start with such a fantastic base!
Expert Tips for Crafting a Flawless Crab Melt
To ensure your Open Faced Crab Melt sandwiches are nothing short of spectacular, keep these expert tips in mind. These small details can make a big difference in the final taste and texture of your dish:
- Gentle Mixing for the Crab Salad: When you’re combining the ingredients for the crab salad, be extremely gentle. The goal is to fold the ingredients together, not to mash them. This delicate approach helps to preserve the beautiful, large chunks of lump crabmeat, which contribute significantly to the luxurious texture and mouthfeel of the salad. Over-mixing can break down the crab, resulting in a stringy or pulpy texture.
- Mind the Heat While Toasting Bread: If you elect to toast your bread in a pan with butter, be very mindful of the heat. Keep the pan on a medium setting. If the heat is too high, the butter will burn quickly, imparting an unpleasant scorched flavor to your bread rather than a rich, golden crispness. A perfectly toasted, buttery base is essential.
- Prepare Ahead: The crab salad can be prepared a day in advance. This is a fantastic time-saver, especially if you’re planning for a party or a busy weeknight meal. Preparing it ahead of time also allows the flavors to meld and deepen in the refrigerator, making the salad even more delicious. Just be sure to store it in an airtight container.
- Maintain Bread Crispness: After toasting your bread slices, immediately transfer them to a wire rack. Avoid placing them directly on a solid surface like a plate or a baking sheet. When warm bread sits on a flat surface, any residual moisture in the bread can steam, causing the bottom of the slices to soften and lose their desirable crisp texture. A wire rack ensures air circulation, keeping your bread wonderfully crunchy.
- Broiler Vigilance: When melting the cheese under the broiler, never walk away! Broilers are intense and can go from perfectly melted to burnt in a matter of seconds. Stay close, watch carefully, and remove the sandwiches as soon as the cheese is bubbly and lightly golden.
- Customize Your Crab Salad: While the recipe provides a fantastic base, feel free to personalize your crab salad. A squeeze of fresh lemon juice can brighten the flavors, a dash of hot sauce adds a subtle kick, or finely minced celery can provide an extra layer of crunch.
- Serving Suggestions: These open-faced crab melts are hearty enough on their own, but they pair beautifully with a light side. Consider serving them alongside a simple green salad with a citrus vinaigrette, a cup of creamy tomato soup, or a side of crispy potato chips for a classic pairing.
By following these tips, you’re well on your way to creating an unforgettable Open Faced Crab Melt Sandwich that will impress everyone who tries it.
If you adore seafood and appreciate the comforting warmth of cheesy sandwiches, you’ll also love exploring my Salmon Melt recipe for another delightful meal idea.
Open Faced Crab Melt Sandwich
Print
Pin
Rate
Equipment
-
skillet
-
small rack
Ingredients
For the crab salad
- 8 oz fresh lump crabmeat
- ¼ cup mayonnaise
- 2 tsp German whole grain mustard
- 1 pinch kosher salt
- ½ tsp Old Bay seafood seasoning
- 2 Tbsp finely diced green bell pepper
- 2 Tbsp snipped fresh chives or green onion
For the sandwiches
- 4 slices marbled rye and pumpernickel bread
- 2 Tbsp unsalted butter softened
- 4 slices smoked sharp cheddar cheese
Instructions
-
Preheat your oven broiler to high. Ensure a rack is positioned appropriately for broiling.
-
In a medium bowl, gently combine the fresh lump crabmeat, mayonnaise, German whole grain mustard, kosher salt, Old Bay seafood seasoning, finely diced green bell pepper, and snipped fresh chives. Toss lightly until just combined, being careful not to break up the crab chunks. Set aside.
-
Lightly butter both sides of each slice of marble rye and pumpernickel bread. Heat a skillet over medium heat. Toast each side of the bread in the skillet until golden brown and crispy. Alternatively, toast in a regular toaster. Transfer the toasted bread slices to a wire rack set on a baking sheet to keep them crisp.
-
Evenly divide the prepared crab salad over each slice of toasted bread. Top each with a slice of smoked sharp cheddar cheese.
-
Place the baking sheet with the assembled sandwiches under the preheated broiler. Broil for 1-3 minutes, watching constantly, until the cheese is beautifully melted and bubbly. As an alternative, you can melt the cheese in an air fryer. Garnish immediately with extra chives and a light dusting of Old Bay seasoning before serving.