Open Faced Crab Melt Sandwich
These Open Faced Crab Melt sandwiches have buttery toasted marble rye pumpernickel bread, smoked cheddar cheese, and a luscious, delicious crab salad.
Ingredients
For the crab salad
- 8 oz fresh lump crabmeat
- ¼ cup mayonnaise
- 2 tsp German whole grain mustard
- 1 pinch kosher salt
- ½ tsp Old Bay seafood seasoning
- 2 Tbsp finely diced green bell pepper
- 2 Tbsp snipped fresh chives or green onion
For the sandwiches
- 4 slices marbled rye and pumpernickel bread
- 2 Tbsp unsalted butter softened
- 4 slices smoked sharp cheddar cheese
Instructions
- Heat oven broiler to high.
- In a medium bowl, combine the ingredients for the Crab Salad and toss together. Set aside.
- Lightly butter both sides of each slice of bread. Toast each side in a skillet over medium-high heat until golden and toasty. Transfer to a rack on a bake sheet (*see Notes).
- Divide the crab salad over each slice of bread. Top each with a slice of cheddar cheese.
- Put under the boiler to melt the cheese (alternatively, an air fryer can be used). Garnish with chives, lightly dust with more Old Bay seasoning, and serve.
Notes
After toasting the bread, place on a rack to keep the bread crispy. If placed directly on a bake sheet or plate, there is enough moisture in the bread to steam and soften the bottom.
Nutrition
Calories: 354kcal (18%) | Carbohydrates: 15g (5%) | Protein: 17g (34%) | Fat: 25g (38%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 90mg (30%) | Sodium: 681mg (30%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!