If you love seafood, you will love my Quick and Easy Crab and Shrimp Melts! It’s no exaggeration to say I make these all the time. My family and friends love them and they are so versatile!
Crab and Shrimp Melts make a lovely light lunch, a delicious starter, or an appealing appetizer. The recipe evolved from one of the most popular recipes on the blog, Quick and Easy Crab Melts. I have to say that this recipe is a little healthier than its predecessor, but it’s no less tasty!
Easy To Make
It’s easy for me to buy ready prepared crab meat in the grocery store, but if you are not so lucky, ask the folks on the fish counter to prepare the crab meat for you. You can use canned crab meat if you prefer. It has a good flavour and makes the recipe much more frugal. I also buy cooked large shrimp or King Prawns,. You can cook your own if you prefer.
I love using avocado to replace things like mayonnaise and butter. It’s got a great mild flavour, healthy fats, lots of nutrients, and it’s lower in calories than butter or traditional mayonnaise. Avocado also gives a fabulous creamy texture that is perfect for these Crab and Shrimp Melts.
Aside from mixing the ingredients together, this recipe is pretty much an assembly job. After you stir everything together (except the shrimp and cheese), you simply spread the mixture on the toast, and top with the shrimp.
Then lay a slice of cheese over the shrimp, and broil or grill.
Very Versatile Crab and Shrimp Melts
This recipe makes enough for two to three people for lunch, or it will serve four as a starter with a bit of salad on the side. To make Crab and Shrimp Melts into a cocktail party appetizer, simply double or triple the recipe and cut each melt into quarters, making sure that each quarter is topped with at least one shrimp.
Crab and Shrimp Melts are always one of the most popular appetizers at my dinner and cocktail parties. They are easy for me to make and our guests just love them!
Crab and Shrimp Melts – Printable Recipe
- ½ cup white crab meat, fresh or canned
- 1 avocado, peeled
- ¼ teaspoon dried basil
- 1 tablespoon finely chopped red pepper
- 1 teaspoon finely chopped red chilis or to taste (optional)
- generous pinch of celery salt
- ¼ teaspoon freshly ground black pepper
- 3 to 4 slices of whole grain or sourdough bread
- 12 to 16 cooked large shrimp or King Prawns
- 3 to 4 slices Monterey Jack or other mild, creamy cheese
- dried parsley to garnish
- Preheat the broiler (or grill as we call it in the UK).
- Mash the avocado in a large bowl.
- Add the crab meat, basil, red pepper, chopped chili (if using), celery salt and pepper.
- Toast the slices of bread in a toaster and then place them on a broiler pan or baking sheet.
- Spread the bread with the crab mixture.
- Top each slice of toast with 4 or 5 of the large shrimp and 1 slice of cheese.
- Broil or grill until the cheese begins to bubble and turn golden brown.
- Sprinkle with parsley and cut each slice in halves or quarters to serve.