|Crab melts, also known as crabbies and crab canapes, are English muffins, topped with a mixture of crab, mayo, cheese, green onion and seasonings and passed under the broiler or baked.|
Crab MeltsThese are a treat that's a real throwback for sure, because for me they are another recipe that dates back to the 70s. I call them crab melts, though they have picked up a number of names over time, including crabbies, crabmeat bites, crab pickups, and crab canapes, to name a few.
Though they can be baked, which is my personal preference, during the heat of the summer, you can also just run them quickly under the broiler. They have always been a great make-ahead party appetizer, perfect for entertaining any time of the year, because they can be assembled, cut into quarters and then frozen for heating later.
I use good ole shredded Cheddar, but for some reason I do seem to recall that back in the day, these were often made with jarred Old English cheese from Kraft, though I'm not sure why. Maybe it was because, like the garlic cheese rolls, the jarred cheeses were also popular then. I don't know if it's a product that is even still widely available anymore.
I didn't have any tomatoes when I made this batch, but they are a great addition to these melts. Top them with slices of fresh summer tomatoes and smear just a tiny, thin layer of mayo on top. Finish with additional shredded cheese before broiling.
Add a side salad and some fruit, and this is a wonderful summer meal. Here's how to make them.
Recipe: Crab Melts©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 5 min | Yield: About 4 to 6 servings
- 1/2 pound of fresh crabmeat
- 6 English muffins, split in half
- 1 cup of shredded cheddar cheese
- 3/4 cup of mayonnaise
- 2 tablespoons of unsalted butter
- 1/4 cup of sliced green onion
- 1/2 teaspoon of fresh chopped parsley
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of Old Bay seasoning
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- Couple dashes of Worcestershire sauce
- Couple dashes of hot sauce, or to taste
- 1 teaspoon of fresh lemon juice
- Pinch of kosher salt
Pick through the crab for any stray shell; set aside. Use a toaster to lightly toast English muffins; set aside. Preheat broiler. In a medium bowl combine all of the remaining ingredients, except English muffins, until well blended. Taste and adjust seasonings. Gently fold in the crabmeat and spread evenly between the English muffin halves. Place under the broiler, with the door ajar, until light brown and bubbly, about 2 to 3 minutes. Serve immediately.
Cook's Notes: May also bake on a Silpat or parchment covered baking sheet in a preheated 350 degree F oven, for about 10 to 15 minutes. I prefer this method. I like to use fresh, lump crab for these, but frozen, as well as well-drained cans or pouches of crabmeat and imitation crab will substitute nicely. Other breads, hot dog buns, sliced French bread and sliced baguettes may also be used. May substitute 6 ounces of softened cream cheese for most of the mayonnaise, but include 2 tablespoons of mayonnaise in the mixture. Very good when topped with slices of tomato. Spread with a thin layer of mayonnaise on the tomato slices and sprinkle top with additional shredded cheese before baking or broiling.
To Freeze: Spread the filling on the English muffins, and cut into quarters if serving as an appetizer. Place onto a piece of wax paper or a parchment covered pan and flash freeze uncovered. Once frozen, bag or transfer to an airtight freezer container. When ready to serve place the frozen quarters on a parchment or Silpat covered baking sheet and bake at 350 degrees for about 10 to 15 minutes, or until heated through, browned and bubbly.
Hot Dip Variation: To make this a dip, increase the crab to a full pound, increase mayonnaise to 2 cups and mix all ingredients together, except for the cheese, taste and adjust seasonings as needed. Transfer to a casserole dish. Sprinkle the top with the cheese, garnish with a light sprinkling of paprika and bake in a preheated 350 degree F oven for about 20 minutes. Serve with toast points, baguettes or crackers.
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©Deep South Dish
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