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How to Make Dinner Easy with Crab Melt Sandwiches
We’ve all had those nights. You get home after a long day, and you are just wiped out and have no idea what to make for dinner. I’ve got the recipe when you need to pull dinner out of a hat. Sometimes there’s nothing better than a toasty hot sandwich for dinner. Keep a can of crab meat in your pantry, and I’ll bet you’ve got everything else in your kitchen to make my Crab Melt Sandwiches.
These open-faced sandwiches make a really delicious dinner. They are also a great way to serve seafood on a budget. They are perfect for Lent when a lot of us don’t eat meat on Fridays. They are also perfect for serving brunch or lunch. You can even slice them up into wedges like a pizza before baking and serve them as appetizers. They will be a hit no matter how you serve them!
I mentioned keeping canned crab on hand. These days it’s so important to keep a stocked pantry. When it comes to spices, you’ll always find Tony Chachere’s Original Creole Seasoning in my kitchen.
It’s full of flavor, but don’t worry because it’s not spicy! I’m teaming up with Tony Chachere to help get the word out about how this Creole seasoning needs to be a pantry staple in your kitchen too. It’s my go-to when I need to kick up the flavor in a lot of my recipes, especially when I’m making anything with crab, shrimp, or seafood. It’s great on just about everything from scrambled eggs to chicken and even meatloaf!
Okay, throw on your apron, and let’s get cookin’! Here’s how to make these yummy sandwiches. Scroll to the bottom of this post for my complete and printable recipe.
First, preheat your broiler. Split two English muffins in half. Don’t have English muffins? No big deal. Any kind of crusty bread will work. You just need four slices because these are open-faced sandwiches.
Now, time to get chopping. Finely dice about 1/4 cup of celery and three tablespoons of green onions. I like to use green onions because they are a little milder and won’t overpower the crab meat. If all you have is yellow or white onion, just dice it up finely and use a teaspoon or two.
Whisk together three tablespoons of real mayonnaise in a medium-size bowl, two teaspoons of fresh lemon juice, and one teaspoon of Tony Chachere’s Original Creole Seasoning. Mix in celery and about 1 1/2 tablespoons of the green onions. Save the rest of the green onions to garnish the top.
Open one 6-ounce can of crab meat. Drain it well, and remove that piece of white paper normally in the can. You can also use about 1 cup of fresh crab meat or 1 cup of chopped or flaked artificial crab meat. Gently fold the crab into the mayo mixture, being careful not to over-mix it.
I normally line my baking sheet with foil to make cleanup easy breezy. Place the English muffin halves on the lined baking sheet and lightly toast under the broiler for just a minute or so.
Take them out of the oven and evenly top each muffin with the crab mixture.
Next, slice up a ripe tomato. You’ll need four slices. Top each muffin half with a slice of tomato. Then, sprinkle a couple of tablespoons of shredded cheddar cheese on top.
Pop the baking sheet back under the broiler for another couple of minutes. Keep a close watch. You just want the muffins and crab mixture to be warm and toasty and the cheese to melt.
Pull them out of the oven. Sprinkle the remaining chopped green onions over the top.
I serve these crab melt open-faced sandwiches right out of the oven. They are great with potato chips or a cup of soup or salad on the side. They are just so yummy! Feels like something you would get out to eat at a little bistro! Super easy too!
If you want to make these ahead, you can make the filling a day ahead. Cover and refrigerate it. Then top your muffins and bake them when you are ready. Remember that Tony Chachere’s Original Creole Seasoning is a quick way to add that special snap to lots of recipes!
Easy Crab Melt Sandwiches
- 3 tablespoons mayonnaise
- 1/4 cup finely chopped celery
- 3 tablespoons chopped green onions - divided
- 1 teaspoon fresh lemon juice
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1 can (6 ounces) crab meat - drained well
- 3/4 cup shredded cheddar cheese
- 4 slices tomato - optional
- 2 English muffins - split
- Preheat broiler.
- Whisk together mayonnaise, lemon juice, and Tony Chachere’s Original Creole Seasoning in a medium bowl.
- Mix in celery and 1 1/2 tablespoon green onions saving some of the onions for garnish.
- Gently fold in crab meat.
- Line baking sheet with foil.
- Place muffin halves on a baking sheet and pop under the broiler for a minute or two, or until just lightly toasted.
- Remove from the oven.
- Spread each muffin half evenly with the crab mixture.
- Top each with one slice of tomato.
- Next, top each with a few tablespoons of shredded cheddar cheese.
- Broil a couple of minutes, or until muffins are toasted, crab mixture is warm, and cheese is melted.
- Top with remaining green onions and serve right away.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.