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Quick and Easy Crab Melts - a deliciously versatile recipe perfect for appetizers, lunch or buffets
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5 from 11 votes

Quick and Easy Crab Melts

Crab Melts are a fast, easy and delicious way to enjoy fresh or canned crab meat, perfect as a meal in themselves or sliced as finger food at parties.
Course Appetizer
Cuisine British
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author April J Harris


  • ½ cup white crab meat
  • 1 tsp Dijon mustard
  • 2 tablespoons finely chopped red pepper
  • 1 tablespoon finely chopped celery
  • 2 tablespoons crème fraîche or sour cream low fat is fine
  • salt and pepper to taste
  • 4 slices of Monterey Jack cheese or Swiss cheese or use Pepper Jack if you like a bit of spice
  • a four or five inch slice of baguette or 2 or 3 pieces of sliced bread long French bread, or ciabatta bread, cut carefully in half lengthwise, or use ordinary sliced bread but toast it first


  • Put the French bread or ciabatta bread halves in the oven on a baking sheet at about 350°F (175°C) or under the broiler or grill for five minutes or until they are beginning to take on a bit of colour.
  • Meanwhile, mix the crab meat with the mustard, red pepper, and celery.
  • Add crème fraîche or sour cream as well as salt and pepper to taste. Mix together gently.
  • Divide the crab mixture between the pieces of bread and top with the cheese slices.
  • Return the crab and cheese topped bread to the oven for five to ten minutes, or place under the broiler or grill, until the cheese is bubbling and brown.
  • The cheese gets very hot, so allow these to cool a bit before serving one half of the panini or ciabatta to each person, or cutting into small pieces to serve as hors d’oeuvres.
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