This retro appetizer is a fun throwback to the 70’s! It is versatile enough that you can amp up the spices……..or not, add more veggies………or not, change up the cheese………or not.
Crab Melts; AKA: Crabbie’s, Crab Bites or Crab Canapés are a South Carolina Low-country staple: crab, mayonnaise and seasonings cooked under a broiler.
Crab Melts
Crab melts can be made on any type of bread you prefer. Some like English Muffins, sourdough, Baguette or Ciabatta. We like baguette, nice and light to carry to crab.
Canned crab works well, and we do mix in a little cream cheese rather than all mayonnaise. There are so few Carbs, we don’t count them except for the bread product.
This recipe makes enough crab for 8 slices of baguette.
Ingredients
- 1 (170 gr) can Ocean’s Wild Crab Meat
- 2 TBSP cream cheese
- 2 TBSP Hellman’s Real Mayonnaise
- 1 TBSP (15 gr) celery, finely chopped
- ½ tsp. lemon zest
- ¼ tsp. French’s Gluten Free Worcestershire Sauce
- 1/8 tsp. Old Bay Seasoning
- 1/8 tsp. Cajun Seasoning
- 2 – 3 drops Tabasco
- 8 TBSP (56 gr) Gouda or Cheddar, grated
- Fresh or dried parsley/basil to garnish
- Tomato slices, if desired
Instructions
- You can mix the crab earlier if you want and refrigerate until ready to use.
- Whisk cream cheese and mayonnaise until smooth.
- Add celery, lemon zest, Worcestershire, Seasonings, and Tabasco. Blend to incorporate.
- Drain crab and fold into cream cheese mixture. Refrigerate, covered, if not using immediately.
- Pre heat broiler just before serving.
- Place your bread product on a baking sheet.
- Brown your bread product under the broiler on one side, flip and brown slightly less on the second side.
- Remove baking sheet from oven and evenly distribute crab mixture on top of the toasted bread.
- Top with tomato slice, if using and add 1 TBSP (7 gr) grated Gouda or Cheddar.
- Place back under the broiler until topping gets as golden as you like it and heated through.
- Garnish with fresh or dried herbs, whatever you happen to have on hand.
