Crab Melts

In my last post, I made corn and crab chowder using the container of lump crab I got from Costco. Now I’m using the rest of the crab meat to make crab melts. This makes great lunch meals or finger food for entertaining. Enjoy!

Crab Melts

This crab melt makes a delicious open-face sandwich for lunch or finger food at parties.
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Lunch, Main Course, Party Foods
Servings 4


  • 1 cup lump crab meat
  • 1 small onion chopped fine
  • ½ cup chopped celery
  • 1 cup mayonnaise
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons of sour cream
  • 1 cup shredded cheese
  • 2 dashes of Tabasco sauce or to taste (optional)
  • salt & pepper to taste
  • 4 slices of sourdough bread cut in half
  • 2 tablespoons softened butter for spreading on bread before baking


  • parsley
  • paprika


  • Preheat oven to 400° Fahrenheit.
  • Combine all ingredients except bread and butter in a mixing bowl. Blend to combine being careful not to break up crab pieces too much. Set aside.
  • Place sourdough bread on baking sheet and place in the oven for about 4 minutes to toast a little.
  • Remove from the oven, butter bread lightly, and spoon crab mixture over each slice of bread.
  • Top with parsely and a sprinkle of paprika.
  • Place back in the oven for approximately 20 minutes or until it looks light and golden brown.
  • Serve open- face and hot.

Here are some of the ingredients I used:



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