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Creamy Cheddar Crab Melt Sandwich

Creamy Cheddar Crab Melt Sandwich is the perfect quick, comforting recipe for busy nights. Easy, cheesy, and ready in under 30 minutes — try it tonight!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 sandwiches
Course: Appetizer, Dinner, Lunch
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz lump crab meat, picked over for shells Fresh or good-quality canned
  • 4 oz cream cheese, softened
  • 1/4 cup mayonnaise Preferably full-fat for best mouthfeel
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay or seafood seasoning
  • 1 tbsp fresh lemon juice (about 1/2 lemon)
  • 1/4 cup finely chopped green onions Save a few for garnish
  • 1/2 cup shredded sharp cheddar cheese Plus extra for topping
  • Salt and black pepper To taste
  • 4 rolls sandwich rolls or slices of sturdy bread (e.g., sourdough, brioche, or sourdough boule)
  • 2 tbsp unsalted butter, melted For brushing bread
  • Optional: a pinch of cayenne for heat, chopped parsley for garnish

Method
 

Preparation
  1. If using canned crab, drain and gently flake the meat. Pat dry with paper towels.
  2. In a medium bowl, beat the softened cream cheese with the mayonnaise, Dijon, Worcestershire, lemon juice, Old Bay, and a pinch of salt and pepper until smooth.
  3. Stir in the green onions and 1/2 cup shredded cheddar until evenly combined.
  4. Gently fold the crab meat into the cream cheese mixture. Adjust seasoning as needed.
Cooking
  1. Preheat your broiler on high (or oven to 450°F). Brush the cut sides of your rolls or bread slices with melted butter.
  2. Broil 1–2 minutes until golden and lightly crisp.
  3. Spoon generous portions of the crab filling onto the bottom halves of the rolls or bread.
  4. Sprinkle extra shredded cheddar on top, then place under the broiler for 2–3 minutes until the cheese melts.
  5. Top with the toasted bread, garnish with remaining green onions and parsley, and serve hot with lemon wedges.

Notes

For a quicker alternative, use a skillet method to create open-faced crab toasts. Store leftover filling in an airtight container for up to 2 days.