Greetings, Seafoodies!
Of all the wonderful meal options, sandwiches seem to be like the ultimate choose-your-own-adventure of the food world. Whether you’re team crust-on or crust-off, double-decker or open-faced— there’s an optimal alternative out there for everyone. But if you ask us, there’s only one thing that can make any sandwich instantly better—transforming it into a warm, gooey, flawlessly toasted melt!
In our quest to upgrade our everyday sandwich go-to, we delightfully stumbled upon a new fantastic kitchen combination. And when we discover a sandwich recipe this good, we believe in sharing. The only thing better than finding your new favorite sandwich is spreading the joy to fellow foodie enthusiasts! Without further ado—here’s our latest obsession that we simply can’t keep to ourselves: the Sourdough Crab Melt!
Envision it as the sandwich that got a luxury makeover but still remembers its comfort food roots. We’re talking about sweet, lump crab salad, nestled between slices of tangy sourdough, topped with a tomato and blanketed with melty cheese—that stretches with every bite! The flavor fusion starts with the bread—sourdough’s slight tang cuts through the richness of the crab and adds a crispy, chewy foundation for the rest of our ingredients.
Then there’s the crab mixture, which we’ve carefully crafted to let the seafood shine, adding creaminess and seasoning to balance it out. Finally, a hearty slice of tomato adds freshness and acidity to the party—brightening up the blend. When it all comes together under a golden canopy of melted cheese, it’s a pure open-faced sandwich spectacular.
No special equipment or chef-level skills are needed to master this melt—just a few ingredients, some spices and about 30 minutes. Pull out the recipe on those days when you want something that feels elevated but doesn’t require a major kitchen production.
Now, to all our lifelong melt enthusiasts or anyone who appreciates the art of a winning sandwich—consider this your invitation to give this one a go. Trust us, once you try this sourdough crab melt, it might earn gold-star status in your sandwich rotation!
Print
Sourdough Crab Melts
- Total Time: 30 minutes
- Yield: 8 appetizer servings 1x
Ingredients
- 8 sourdough bread slices
- 4 teaspoons olive oil
- 24 ounces lump crab meat, drained, cartilage and shell removed
- ¼ cup olive oil mayonnaise
- ¼ cup plain Greek yogurt
- 1 teaspoon lemon juice
- 3 Tablespoons fresh parsley, chopped, divided
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 4 ripe on-the-vine or plum tomatoes, sliced into ¼-inch thick slices
- 8 ounces mozzarella or gruyere cheese, sliced or shredded
Instructions
- Set oven to broil; place top rack about 6 inches from heat.
- Place bread slices on foil-lined baking sheet. Drizzle or brush on olive oil, distributing evenly. Broil until golden brown, about 2-3 minutes. Set aside.
- In a medium mixing bowl, combine crab meat, mayonnaise, yogurt, lemon juice, 2 Tablespoons parsley, salt and pepper; gently combine until well-mixed.
- Spread crab mixture evenly over bread slices. Top evenly with tomato slices and cheese.
- Return to oven and broil until cheese is melted, about 3-4 minutes. Let cool 5 minutes. Top with remaining parsley and enjoy immediately.
Notes
Equipment needed: baking pan, medium mixing bowl, spoon, cutting board, knife
- Prep Time: 20
- Cook Time: 10
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Fat: 13g
- Carbohydrates: 35g
- Fiber: 30g
No Comments