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Crab Melts

These cheesy Crab Melts are an old-fashioned favorite with a creamy crab mixture and melted cheese on top of an English muffin. They’re wonderful when you want a little something different for brunch or a snack and they only take minutes to make from a few simple ingredients.

Finished Crab Melts on baking sheet.

Spice Them Up With Hot Sauce

I like to add TABASCO® Sauce to the crab mixture and then add a few more shakes just before eating. It gives these Crab Melts a nice spicy kick that really perks up the flavor.

I had the opportunity to visit Avery Island in Louisiana last Spring and was hosted by the makers of TABASCO® Sauce. We ate such wonderful food while visiting including some crab melts like these for breakfast one morning. And they were delicious! I could have eaten 5 or 6 of them.

Avery Island- Tabasco Sauce
Avery Island - Tabasco Sauce

Since then I’ve made them multiple times at home and they always disappear in a hurry.

Crab Melts and bottle of Tabasco on baking sheet.

How To Make Crab Melts

To make the crab mixture, I mix together crab meat (canned is fine, or use fresh crab meat if you have access to it), with mayonnaise, celery, onion, garlic powder and TABASCO® Sauce. It’s the heat from the TABASCO® Sauce that really perks up the flavor.

Two Crab Melts on a plate.

I then spread the mixture on split English muffins and top with cheddar cheese and broil until hot and bubbly.

And don’t forget a little extra TABASCO® Sauce. TABASCO® Sauce has always been my go to to sauce for spicing things up. I love the versatility it has and that there are so many different flavors. The Chipotle or Garlic Pepper Sauce would also be fantastic on these Crab Melts.

More Crab Recipes

Watch the short video below to see how easy Crab Melts are to make.

Crab Melts with TABASCO Sauce

Crab Melts

These cheesy Crab Melts are an old-fashioned favorite with a creamy crab mixture and melted cheese on top of an English muffin.
PREP: 5 minutes
COOK: 5 minutes
TOTAL: 10 minutes
SERVINGS: 4 servings


  • 1/3 cup mayonnaise
  • 1/4 cup very finely chopped celery
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon TABASCO sauce
  • 1 (6-ounce) can lump crab
  • 2/3 cup shredded cheddar cheese
  • chopped fresh parsley
  • 4 English muffins, split


  • Preheat broiler.
  • In a medium bowl, stir together mayonnaise, celery, onion, garlic powder, and TABASCO sauce.
  • Fold in crab meat and cheddar cheese.
  • Spread mixture evenly on English muffin halves. Sprinkle with fresh parsley.
  • Broil until cheese is melted and mixture is bubbly.


Calories: 376kcal
Course: Appetizer, Breakfast, Brunch
Cuisine: Southern
Keyword: crab

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Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.

Originally posted October 26, 2016.

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26 thoughts on “Crab Melts”

  1. Delicious! Added 1/2 tsp Old Bay Seasoning along with some pepper, and put a little extra cheese on top. Will definitely make again!

    1. Yes! Also, a lot of people freeze for 30 minutes before placing in the broiler (something about the mixture holding up better). Buy, YES, you can make and freeze a bunch, too! They hold up well in the freezer, and taste JUST AS GOOD when you’re ready to broil them at a later date!! 🙂

  2. Used leftover mixed lump and claw crabmeat we picked from our steamed crab party. Easy and fast recipe to put together. Did a couple tweaks by toasting the muffins in the broiler a little before topping With crab mixture and sprinkled a little more cheese on top before broiling. The crabmeat had some of the Old Bay seasoning in it which added some more flavor.

  3. Made the Crab Melts for dinner tonight. Was a definite it with my husband. Will be making this a lot.

  4. I am wondering if you can make these with Old English Cheese in the jar and just mix in. That’s what my grandmother used. She also added the onion and the celery. Other recipes call for butter which is what she may have used but I think the Mayo with make it more like a tuna melt which I love.

  5. Ann L Beahm

    Delicious! I used canned Dungeness Crab and also added about a teaspoon of Poupon Mustard and I must say – this is the best recipe I have tried. We live in Dungeness country so we will enjoy this many times. Next time, we will might try it with fresh crab, yummm.

    1. This is a Louisiana spin on an old Chesapeake Bay recipe called by various names Crab Muffins, Crab meltaways etc. We use Old Bay seasoning instead of Tabasco and the original recipe uses a jar of Old English cheese spread

      1. I was just thinking the same thing. I remember that recipe well and have made it numerous times in the past.

  6. I love this recipe. I doubled it, and the next morning reheated them in the oven, added an over medium egg and avocado on top! What a wonderful breakfast!

  7. This looks great. I have been searching for a good recipe to try so I don’t have to go out to get one. Crab is in season here now so I think it is time to try it out at home. Thanks for the recipe.

  8. Sharon Gudka-Befort

    We enjoyed this recipe very much. I got home late from work, cut up a green salad, made these crab melts & had a nice meal ready in 30 minutes. Usually, I make changes to recipes. Did not change a thing!

  9. I saw this picture and was drawn into memories of a similar childhood dish, long forgotten! It didn’t have Tabasco but am happy yours does, so thank you for this recipe

  10. I haven’t had a crab melt in ages! Too long. And I love English muffin so this is perfect for me. These look totally delicious.

  11. Gayle @ Pumpkin 'N Spice

    Mmm I wish I could reach through my screen and grab one (or five) of these! I’ve never made my own before, so I definitely need to try this, especially since I love crab!

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