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.
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.
Since then I’ve made them multiple times at home and they always disappear in a hurry.
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.
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
- Crab Hush Puppies
- Crab and Corn Chowder
- Deviled Crab
- Crab Rangoon Dip
- Crab Mac and Cheese
- Crab Imperial
- Crab Cake Stuffed Shrimp
Watch the short video below to see how easy Crab Melts are to make.
- 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.
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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.