Open Faced Crab Sandwich Recipe

Indulge in this quick and easy Open-Faced Crab Melt recipe! Flaky crab meat is tossed with zesty ginger ale cream cheese, then baked atop toasted muffins with cheddar and tomato for a delightful appetizer or light lunch. Ready in under 20 minutes!

Prep Time 5 mins
Cook Time 10 mins
Calories 921.1 kcal
Protein 101g
Rating 5.0 (1 Reviews)
Open Faced Crab Sandwich 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Open Faced Crab Sandwich

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How to Make Open Faced Crab Sandwich

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, soften 4 ounces cream cheese with 2 tablespoons ginger ale until smooth.
  3. Gently stir in 1/4 cup finely chopped red onion, 1 teaspoon Worcestershire sauce, and 1 cup cooked crab meat.
  4. Split 4 English muffins in half and spread 2 heaping tablespoons of the crab mixture onto each bottom half.
  5. Top each with a slice of tomato and 1 slice of cheddar cheese.
  6. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the muffins are heated through.
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

72 g

Sugar

25g

Fat

205g

Carbs

11g