Best 4 Open Face Crab And Artichoke Melt Recipes
Want to try an unbelievably delicious open face crab and artichoke melt? It is a perfect meal to enjoy on a lazy afternoon. The combination of Alaskan King crab and artichoke hearts, along with a creamy cheese sauce and toasted bread, is sure to tantalize your taste buds and leave you craving more. In this article, we will divulge the secrets to preparing this delectable dish. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through the process of creating an open face crab and artichoke melt that will be a hit with family and friends alike.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB MELTS
These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.
Nutrition Facts :
OPEN-FACE CRAB AND ARTICHOKE MELT
I found this in the 3/2005 issue of Bon Appetit and I usually halve it for my small family. When I do that, I use a smaller jar of marinated artichokes and drain them well.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
- Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
CRAB/ARTICHOKE MELT
Make and share this Crab/Artichoke Melt recipe from Food.com.
Provided by drskyles1
Categories Lunch/Snacks
Time 38m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix crab, artichoke hearts, scallions, celery, white pepper, garlic, Parmesan/Romano/asiago cheese and mayonnaise in a large bowl.
- Spread 6 oz. of crab mix on slice of sourdough bread.
- Top with cheddar/jack cheese: -- scallions.
- Bake at 425°F for 8 minutes.
OPEN-FACED CRAB MELTS
"Over the years, I've seen these versatile sandwiches please guests at occasions from fancy teas to last-minute suppers," writes Florence McClelland, Fredonia, New York. "To serve them as appetizers, I add some chili sauce and a little prepared horseradish to the crab mixture," she notes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. , In a large bowl, combine the mayonnaise, lemon juice, pepper and tarragon; stir in crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 411 calories, Fat 24g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 676mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.
Tips:
- To make the crab and artichoke dip, start by cooking the crab meat and artichoke hearts in butter until heated through. Then, add the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- To make the open-face sandwiches, start by toasting the bread. Then, spread the crab and artichoke dip on top of the bread. Top with sliced tomatoes and avocado.
- For a vegetarian version of this recipe, use cooked tofu instead of crab meat.
- To make the remoulade sauce, whisk together the mayonnaise, Dijon mustard, capers, gherkins, parsley, tarragon, and lemon juice. Season with salt and pepper to taste.
- Serve the open-face crab and artichoke melts with a side of remoulade sauce for dipping.
Conclusion:
Open-face crab and artichoke melts are a delicious and easy-to-make appetizer or lunch. The combination of crab, artichoke hearts, and creamy cheese is sure to please everyone. Plus, they're perfect for a party because they can be made ahead of time and served cold or warm.
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