Pen Face Crab And Artichoke Melt Recipes

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CRAB MELTS



Crab Melts image

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

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 slices cheddar cheese (1/2 ounce each)
4 slices Monterey Jack cheese (1/2 ounce each)
Paprika

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 :

CRAB/ARTICHOKE MELT



Crab/Artichoke Melt image

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

2 cups fresh lump crabmeat
2 cups marinated artichoke hearts
3 scallions
2 celery ribs
2 teaspoons fresh ground white pepper
2 teaspoons granulated garlic
1 cup fresh grated parmesan cheese
1/2 cup fresh grated romano cheese
1/2 cup asiago cheese
1 1/2 cups mayonnaise

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.

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