Crab Melts
Indulge in the irresistible flavors of these classic Crab Melts—an effortless yet elegant recipe perfect for lunch, brunch, or a quick dinner. Featuring tender fresh lump crab meat mixed with creamy mayonnaise, tangy Dijon mustard, a hint of lemon juice, and aromatic green onions and parsley, these open-faced melts deliver bright, savory notes in every bite. Topped with gooey melted cheddar cheese and served on golden-baked English muffins, they are a delightful blend of creamy and crispy textures. Ready in just 25 minutes, this recipe is an easy crowd-pleaser that pairs beautifully with a crisp salad or a bowl of hot soup. Ideal for seafood lovers, these Crab Melts elevate simple ingredients into a satisfying, restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 8 ounces fresh lump crab meat
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 pieces green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 pieces English muffins, split
- 2 tablespoons butter, softened
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy clean-up.
In a medium-sized mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, lemon juice, green onions, parsley, paprika, salt, and black pepper. Mix gently until all ingredients are well combined.
Add the shredded cheddar cheese to the crab mixture and carefully fold it in without breaking the crab meat too much.
Spread a thin layer of softened butter on the cut sides of the English muffins.
Place the buttered English muffins, cut side up, on the prepared baking sheet.
Evenly distribute the crab mixture on top of each English muffin half, spreading it to cover the top entirely.
Bake in the preheated oven for 8-10 minutes, or until the crab mixture is hot and bubbly, and the edges of the muffins are golden.
For an extra golden and crispy top, switch the oven to broil for the last 1-2 minutes of cooking, keeping a close eye to prevent burning.
Remove from the oven and allow to cool slightly before serving. Optionally, garnish with additional chopped parsley or a light sprinkle of paprika.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.3 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1422 mg | 109% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
