{"id":280676,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crab-melts\/"},"modified":"2024-10-22T13:02:05","modified_gmt":"2024-10-22T18:02:05","slug":"crab-melts","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crab-melts\/","title":{"rendered":"Crab Melt"},"content":{"rendered":"<p>Some days you want to get your hands messy eating whole crab in the style of a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/low-country-boil\/\" data-name=\"www.tasteofhome.com\/recipes\/low-country-boil\/\" data-module=\"content engagement\" data-position=\"embedded links\">seafood boil<\/a>, but other days, it&#8217;s a treat to eat already shucked crab in a simple, satisfying sandwich. Crab melts are a lunchtime favorite of ours on day trips to the Oregon coast. There&#8217;s just something about enjoying fresh seafood next to a roadside stand covered in buoys, no matter if the weather is sunny or a little foggy. Making them at home, however, is even better. This recipe follows a similar structure as the classic tuna melt, but with sweet flaky crab standing in for the brinier tuna, with the same melting cheese on top.<\/p>\n<p>In Oregon, we make crab melts using local Dungeness crab, but you can use blue crab or any other type available to you. A few light aromatics and a little mayo complement the delicate flavor of the crab, all cradled by a soft English muffin. They&#8217;re a great way to use up a small can of shucked crab, and an easy answer for what to do with leftover <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-crab-legs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-crab-legs\/\" data-module=\"content engagement\" data-position=\"embedded links\">cooked crab<\/a>.<\/p>\n<h2>Crab Melt Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067517\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_Ingredients_SOCIAL.jpg?fit=700%2C1024\" alt=\"Crab Melt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Crabmeat:<\/strong> We call for drained canned crab in this recipe, but you can also use fresh-picked crab. Either way, be sure to pick through it to remove any shell fragments or cartilage.<\/li>\n<li><strong>Mayonnaise: <\/strong>A little mayonnaise binds the crab mixture together and gives it a rich, creamy texture.<\/li>\n<li><strong>Celery and green onion:<\/strong> A small amount of minced aromatic vegetables adds delicate green flavor to the crab mixture.<\/li>\n<li><strong>English muffins:<\/strong> Soft English muffins act as the base of this crab melt sandwich recipe, holding the crab filling and absorbing the juices. Broiling them lightly before topping them with the crab mixture helps them hold their shape.<\/li>\n<li><strong>Tomato:<\/strong> Crabmeat has a mild, sweet and briny flavor, which is beautifully complemented by the delicate tang of tomato. Make sure to use thin tomato slices so they don&#8217;t overwhelm the crab, and if they&#8217;re very juicy blot the slices dry before adding them so they don&#8217;t make the crab melt sandwich soggy.<\/li>\n<li><strong>Cheese:<\/strong> Sliced cheddar and Monterey Jack blanket the crab in the gooey topping that gives crab melts their name. Stick to a mild cheddar if you can, so as not to overwhelm the flavor of the crab.<\/li>\n<li><strong>Paprika:<\/strong> A sprinkle of paprika is a cheerful final garnish for this crab melt recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the crab salad<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067512\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_001_SOCIAL.jpg?fit=700%2C1024\" alt=\"Crab Melt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, combine the crab, mayonnaise, celery and onion.<\/p>\n<h3>Step 2: Prep the English muffins<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067513\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_002_SOCIAL.jpg?fit=700%2C1024\" alt=\"Crab Melt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<p>Place the muffins on an ungreased baking sheet and broil them 4 to 6 inches from the heat, until toasted.<\/p>\n<h3>Step 3: Assemble the sandwiches and broil<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067514\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_004_SOCIAL.jpg?fit=700%2C1024\" alt=\"Crab Melt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<p>Spread each muffin with half the crab mixture, top it with the tomato and cheeses, then sprinkle with paprika. Broil the sandwiches until the cheese is bubbly.<\/p>\n<h2>Crab Melt Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067516\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_013_SOCIAL.jpg?fit=700%2C1024\" alt=\"Crab Melt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li data-sourcepos=\"3:1-3:50\"><strong>Add a little cream:<\/strong> To make the crab mixture even more rich, you can fold a tablespoon of softened cream cheese into it.<\/li>\n<li data-sourcepos=\"4:1-4:75\"><strong>Take a shortcut:<\/strong> Replace the mayonnaise, celery and green onion with either store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-tartar-sauce\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-tartar-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade tartar sauce<\/a>.<\/li>\n<li data-sourcepos=\"5:1-5:9\"><strong>Swap out the cheeses:<\/strong> Top your crab melt with mozzarella, Gruyere or Swiss cheese instead of cheddar and Monterey Jack.<\/li>\n<li data-sourcepos=\"7:1-7:80\"><strong>Try a different seafood:<\/strong> You can use this method for other types of seafood, substituting chopped cooked lobster or shrimp for the crab.<\/li>\n<li data-sourcepos=\"7:1-7:80\"><strong>Make it spicy:<\/strong> For a bit of a kick, add a little finely diced jalapeno pepper to the crab mixture.<\/li>\n<\/ul>\n<h2>How to Store Crab Melts<\/h2>\n<p>Crab melt sandwiches are best enjoyed fresh out of the oven, but if you have leftovers, it&#8217;s important to store them properly. Fully cooled crab melts can be placed in an airtight container and refrigerated for up to two days. Rewarm them in a low oven, just until heated through.<\/p>\n<h3>Can you make a crab melt sandwich ahead of time?<\/h3>\n<p>You can absolutely make the components for crab melts ahead of time. Broil the English muffins, prep the tomato and cheese toppings and make up the crab mixture and store it in an airtight container in the refrigerator. When you&#8217;re ready to serve them, all you have to do is the final assembly, then send them under the broiler for a moment to melt the cheese.<\/p>\n<h2>Crab Melt Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2067515\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_008_SOCIAL.jpg?fit=700%2C1024\" alt=\"Crab Melt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">EMILY DAVIS for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use imitation crab for this recipe?<\/h3>\n<p>Yes, you can definitely use imitation crab here. It&#8217;s a great way to save money without sacrificing too much flavor. The texture and flavor might be slightly different, but it will still be delicious. <a href=\"https:\/\/www.tasteofhome.com\/article\/imitation-crab\/\" data-name=\"www.tasteofhome.com\/article\/imitation-crab\/\" data-module=\"content engagement\" data-position=\"embedded links\">What is imitation crab<\/a>? Just as the name indicates, imitation crab isn\u2019t crab at all, but instead a puree of fish processed to have a flaky texture, similar to crabmeat. It\u2019s usually whitefish with a mild flavor such as pollack, whiting or haddock, or a blend. The other ingredients may include crab extract, natural coloring and a binder like egg white.<\/p>\n<h3>What is the best bread to use for crab melts?<\/h3>\n<p>The ideal bread for a crab melt or a tuna melt has a mild flavor, so as not to compete with the flavor of the seafood, and a texture that&#8217;s relatively soft but sturdy enough that it won&#8217;t fall apart from a little moisture from the crab mixture. In place of the English muffins, you can use sliced white sandwich bread or brioche. A split croissant would be exceptionally rich and delicious.<\/p>\n<h3>What are some good side dishes for crab melts?<\/h3>\n<p>Personally, I think it&#8217;s hard to beat the combination of fish and chips, and a crab melt sandwich is a great one to serve with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/french-fries\/\" data-name=\"www.tasteofhome.com\/recipes\/french-fries\/\" data-module=\"content engagement\" data-position=\"embedded links\">french fries<\/a>. You can make your own or throw some frozen fries in the air fryer. If you want the full seafood shack experience, have your fish and chips with a cold beer or a refreshing lemon <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-perfect-iced-tea-at-home\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-perfect-iced-tea-at-home\/\" data-module=\"content engagement\" data-position=\"embedded links\">iced tea<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. &#8220;This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago,&#8221; Donna writes.<\/p>\n","protected":false},"author":7061,"featured_media":2110817,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304172,304333,304328,307050,305487,304338,307049,303887,306848,304297,304268,304350,324623,306640,304150,303883],"categories-v2":[309451,308991,308984,310090,310796,308992,310085,308478,309603,308308,259483,309001,309177,312615,309434,308476],"coauthors":[343474],"recommended_recipes":[{"post_title":"Baked Crab Dip","post_link":"\/recipes\/baked-crab-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baked-Crab-Dip_EXPS_HPBZ16_14835_D05_20_1b.jpg"},{"post_title":"Crab-Stuffed Manicotti","post_link":"\/recipes\/crab-stuffed-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crab-Stuffed-Manicotti_EXPS_THCA21_47190_B02_25_3b-2.jpg"},{"post_title":"Hot Crab Dip","post_link":"\/recipes\/hot-crab-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hot-Crab-Dip_EXPS_SDJJ18_11277_C02_14_4b.jpg"},{"post_title":"Carolina Crab Boil","post_link":"\/recipes\/carolina-crab-boil\/","post_image":"\/wp-content\/uploads\/2018\/01\/Carolina-Crab-Boil_exps84763_TH2379798B02_23_4bC_RMS-2.jpg"},{"post_title":"Classic Crab Boil","post_link":"\/recipes\/classic-crab-boil\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Crab-Boil_EXPS_THCOMS17_209979_B09_08_6b.jpg"},{"post_title":"Crab Spread","post_link":"\/recipes\/crab-spread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crab-Spread_exps29418_THCCS2043229C05_27_4bC_RMS.jpg"},{"post_title":"Crab Dip","post_link":"\/recipes\/crab-dip-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Crab-Dip_EXPS_TOHVP24_275811_MF_03_28_2.jpg"},{"post_title":"Crabmeat Scramble","post_link":"\/recipes\/crabmeat-scramble\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39792_CFT1437884D37D.jpg"},{"post_title":"Crab Bisque","post_link":"\/recipes\/crab-bisque\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Mushroom Crab Melts","post_link":"\/recipes\/mushroom-crab-melts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Crab-Melts_exps21464_THCS2007989D07_14_5bC_RMS.jpg"},{"post_title":"Buttery Crab Bites","post_link":"\/recipes\/buttery-crab-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23584_CFT10610D59B.jpg"},{"post_title":"Crab Cakes","post_link":"\/recipes\/crab-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19824_LT10290D43.jpg"},{"post_title":"Warm Crab Dip","post_link":"\/recipes\/warm-crab-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34131_C961232D49D.jpg"},{"post_title":"Crab Appetizer Mold","post_link":"\/recipes\/crab-appetizer-mold\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Crab Toast","post_link":"\/recipes\/crab-toast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps45427_TH1443685D43B.jpg"},{"post_title":"Crab Melt Sandwiches","post_link":"\/recipes\/crab-melt-sandwiches\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crab-Melt_EXPS_TOHD24_35243_EmilyDavis_010.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crab-melts\/","name":"Crab Melt","datePublished":"2018-01-01","dateModified":"2024-10-22","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Crab-Melt_EXPS_TOHD24_35243_EmilyDavis_010.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the crab salad","text":"In a small bowl, combine the crab, mayonnaise, celery and onion.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_001_SOCIAL.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prep the English muffins","text":"Place the muffins on an ungreased baking sheet and broil them 4 to 6 inches from the heat, until toasted.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_002_SOCIAL.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the sandwiches and broil","text":"Spread each muffin with half the crab mixture, top it with the tomato and cheeses, then sprinkle with paprika. Broil the sandwiches until the cheese is bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/CrabMelt_TOHD24_RMS35243_EmilyDavis_004_SOCIAL.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8333335,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlower"},"reviewBody":"This \"Crab Melts\" recipe is a very good recipe to entertain just the two of you for lunch, brunch, or a quick snack!  There are fabulous variations open for your adding to the sandwiches!  YUM!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBowtie"},"reviewBody":"We were given a bunch of steamed crabs so I went searching for a recipe.  This was a great find!  I had a lot of crab meat so I just increased the other ingredients; it turned out very well.  I will definitely make this again.  Just watch out for the broiler; it doesn't take long.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBlowdryer"},"reviewBody":"This is a favorite dinner entree of ours being crab lovers.  I've even doubled the amount of crab desiring more filling. Just watch that it doesn't \"burn\" when placing in the broiler.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMustache"},"reviewBody":"These were excellent...I added a little bit of garlic powder, kosher salt and pepper to the mix...Yum!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFries"},"reviewBody":"We got impatient and ate it too soon, but it was great other than that!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBowtie"},"reviewBody":"Very good and easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"35243","romance_copy_dek":"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.","enhanced_recipe_title":"Crab Melt","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (6 ounces) crabmeat, drained, flaked and cartilage removed","IngredientText":"1 can (6 ounces) crabmeat, drained, flaked and cartilage removed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons mayonnaise","IngredientText":"3 tablespoons mayonnaise"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 teaspoons minced celery","IngredientText":"5 teaspoons minced celery"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced green onion","IngredientText":"1 tablespoon minced green onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 English muffins, split","IngredientText":"2 English muffins, split"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 slices tomato","IngredientText":"4 slices tomato"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 slices cheddar cheese (1\/2 ounce each)","IngredientText":"4 slices cheddar cheese (1\/2 ounce each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 slices Monterey Jack cheese (1\/2 ounce each)","IngredientText":"4 slices Monterey Jack cheese (1\/2 ounce each)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Paprika","IngredientText":"Paprika"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crab-Melt_EXPS_TOHD24_35243_EmilyDavis_010.jpg","RecipeId":35243,"AttachmentSourceId":null,"AttachmentSource":"Emily Davis for Taste Recipes","PhotoCredit":"Crab Melt Recipe photo by Emily Davis for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Crab-Melt_EXPS_TOHD24_35243_EmilyDavis_010.jpg","ContributorId":null,"Firstname":"Donna","Lastname":"Bennett","City":"Bramalea","StateDescription":"Ontario","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 15 min.","MinimumServingQuantity":2,"MaximumServingQuantity":2,"Yield":"2 servings.","DigitalTitle":"Crab Melt","SubmittedTitle":"Cheesy Crab Melt","RecipeTypeId":1,"AverageRating":4.83,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_35243_EmilyDavis_007.jpg","PreparationTimeInMinutes":5,"CookTimeInMinutes":10,"TotalTimeInMinutes":15,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Crab Melts","OriginalSourceProject":"Crab Melts","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"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.","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, combine the crab, mayonnaise, celery and onion. 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