Easy Crab Melts are perfect for entertaining! Sourdough bread is topped with fresh crab, herbs, tomato and Gruyere cheese. Exceptionally delicious!
This post is sponsored by Safeway.
Hey guys! It’s sunny and warm and I’m dreaming of summer! Flowers are in bloom, my fruit trees are in full blossom and I’m loving every minute of it.
I’m excited for BBQs and summer parties and easy entertaining. I can just feel it coming. First up on my list of foods to eat once a week all spring and summer long is crab. Particularly this crab melt.
I’ve had a number of crab melts in my life and each and every one leaves me determined to enjoy more crab. It’s so insanely delicious!
I mean, just LOOK at that gorgeous crab!
So, What’s In A Crab Melt?
I like to keep my crab melt super fresh with the crab being the star of the show. You’ll notice that the amount of each ingredient listed below is very small. That’s on purpose. Crab isn’t cheap. Let’s let it shine.
- sourdough bread
- olive oil
- Old Bay seasoning
- green onions
- Worcestershire sauce
- fresh orange juice
- orange zest
- lemon zest
- Roma tomatoes
- Gruyere cheese
Tips For The Best Crab Melt
- Toast the bread first. This may seem like a no brainer but it’s super important, especially when serving as an appetizer. You want the bread to toast up enough that it can be hand-held and not fall apart.
- Use fresh crab if possible. It has the best flavor and it’s easier to tell if it’s gone bad (funky smell, slimy, etc.).
- Slice your tomatoes and let drain on a paper towel while you’re assembling the crab salad mixture. That way they’re not overly juicy.
- Speaking of juicy tomatoes, you’ll notice I used Roma tomatoes. There’s a reason for this. They tend to be less “wet”. Less juice, less seeds, etc. Great for sandwiches and melts in particular.
- You’ll be tempted to add more of each ingredient. Don’t. Sure, check for flavor after you mixed it all together and if you THEN feel it needs a little more of something or other, go for it. But let that crab be the star!
A few weeks back, I traveled down to Monterey and visited the Monterey Bay Aquarium with a handful of other food bloggers. The aquarium is one of our family’s favorite weekend destinations. We love to escape to the cooler temperatures in Monterey when Sacramento gets unbearably hot during the summer months.
We eat EVERYTHING and walk it all off as we do all the touristy things. If you ever get a chance to go to Monterey, DO IT. It’s gorgeous and the food is incredible.
This particular trip was a work trip (don’t hate me!) in partnership with Safeway and it was every bit as fun as when I go with the fam. Not only did I get a behind the scenes look at the aquarium, I got to learn more about FishWise and the Monterey Bay Aquarium Seafood Watch program.
This crab melt that I’m sharing today is inspired by our aquarium tour, hands on crab-cracking experience at the Safeway Andronico’s store (located just a block away from the aquarium) and an amazing lunch at The Fish Hopper restaurant overlooking the Monterey bay. The lunch featured Monterey Bay Seafood of Lusamerica, Vintage Sweets Heirloom Navel Oranges, and The Rustik Oven®.
Seriously, I will never forget that meal. Ah-mazing!
Safeway understands that as one of the country’s largest grocery stores, they have responsibility in what seafood they sell. Protecting our oceans is critical in keeping seafood available for years to come as well as keeping our planet healthy.
Safeway is committed to providing their customers – that’s you and me! – with high-quality, sustainable, and traceable seafood from environmentally and socially responsible sources.
Safeway is committed to only sell sustainable seafood. Monterey Bay Seafood® (Safeway’s seafood provider) is a Seafood Watch Industry Collaborator and a FishChoice Supplier Member that supports Safeway with that supports them with environmentally responsible recommendations. All seafood you find at Safeway comes from responsible, traceable sources and is rated in the top two categories: green or yellow.
Basically, you can feel confident buying seafood from Safeway, knowing that it’s coming from a responsible source. I love that!
We each got to practice cracking a crab and breaking it down and then we got to take it home with us. I’ll be honest. I got home, melted some butter, and had my way with that crab.
BUT. I bought more. For you guys. And for this crab melt. I’m now addicted.
More Favorite Appetizers
- Spinach Artichoke Dip
- Bacon Wrapped Chicken Teriyaki Bites
- Bacon Cream Cheese Deviled Eggs
- Veggie Pizza
- Baked Bacon Cheese Dip
How To Make A Crab Melt
- 8 ounces sourdough bread
- 2 tablespoons olive oil
- ⅔ cup mayonnaise
- ½ teaspoon Old Bay seasoning
- 3 green onions thinly sliced
- 1 teaspoon minced chives
- 2 teaspoons minced fresh dill
- ½ teaspoon Worcestershire sauce
- ½ tablespoon fresh orange juice
- ½ teaspoon orange zest
- ½ teaspoon lemon zest
- 16 ounces crab meat lump or other pieces work fine
- 3 Roma tomatoes sliced
- 6 ounces Gruyere cheese shredded
- Slice bread into thirds or halves. You want the bread to be big enough to pick up but not so big you need a fork to eat it.
- Brush the tops of the bread slices with olive oil on both sides and broil for one to two minutes, flipping halfway through, until very lightly browned.
- In a medium bowl, combine mayonnaise, Old Bay seasoning, green onions, chives, dill, Worcestershire sauce, orange juice, orange zest and lemon zest.
- Gently fold in crab.
- Remove toast from oven and top with a heaping tablespoon of crab mixture. Place a tomato slice on top and sprinkle with about a tablespoon of cheese..
- Place toasts in broiler for two to three minutes or until cheese is melted and bubbly.
- Garnish with dill and chives if desired.