Open Face Crab and Artichoke Melt
Indulge in the irresistible flavors of this Open Face Crab and Artichoke Melt—a delightful fusion of creamy lump crab meat, tender artichoke hearts, and gooey melted Monterey Jack and Parmesan cheeses, all topped with a zesty kick of lemon juice and seasonings. Piled high on golden slices of sourdough bread and finished under the broiler for a perfectly bubbly, crispy texture, this easy-to-make melt is ideal for quick lunches, elegant brunches, or casual dinners. Ready in just 20 minutes, this recipe combines gourmet flavors with weeknight simplicity, making it a standout choice for seafood lovers. Garnished with fresh parsley for a pop of color and flavor, this melt is best served warm and enjoyed immediately. Keywords: crab melt recipe, artichoke appetizer, quick seafood recipe, sourdough bread melts, easy crab dish.
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Recipe Information
Ingredients
- 8 oz Lump crab meat
- 1 cup Canned artichoke hearts
- 1/3 cup Mayonnaise
- 1/4 cup Grated Parmesan cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tbsp Lemon juice
- 1 tsp Worcestershire sauce
- 1/4 tsp Hot sauce
- 1/2 tsp Garlic powder
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
- 4 Slices of sourdough bread
- 2 tbsp Chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Drain the canned artichoke hearts and pat them dry with a paper towel. Chop them into small, bite-sized pieces.
In a medium mixing bowl, combine the lump crab meat, chopped artichoke hearts, mayonnaise, grated Parmesan cheese, shredded Monterey Jack cheese, lemon juice, Worcestershire sauce, hot sauce, garlic powder, kosher salt, and black pepper. Mix well until all ingredients are fully incorporated.
Place the slices of sourdough bread on the prepared baking sheet.
Generously spread the crab and artichoke mixture onto each slice of bread, distributing the mixture evenly among the four slices.
Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the mixture is warmed through and the edges of the bread are slightly crispy.
Switch the oven to broil on high and broil the melts for 1-2 minutes, or until the tops are golden brown and bubbly. Keep a close eye to prevent burning.
Remove the melts from the oven and let them cool for 1-2 minutes. Garnish with chopped fresh parsley.
Serve immediately while warm and enjoy your Open Face Crab and Artichoke Melt!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 1.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 330 mg | 25% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 397 mg | 8% | |
*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.
