Crab Melt
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-27Updated 2026-10-27
Crab melt with canned cooked crab, cream cheese, lemon, cheddar, and Monterey Jack. Make two golden skillet sandwiches with a thick filling and crisp sourdough.
Crab melt is a crisp grilled sandwich filled with creamy seasoned crab and melted cheese, turning canned cooked crab into a quick, savory seafood lunch. This skillet version uses cream cheese to bind the delicate flakes, a little lemon zest for brightness, and mild cheddar and Monterey Jack for an even melt. The crab filling warms before assembly, so the bread does not have to stay in the pan long enough to heat a cold center. Draining the crab well is the key to keeping the sandwich tidy. Makes: 2 sandwiches. Prep: 10 minutes. Cook: about 15 minutes. Rest: 1 minute. Total: about 26 minutes. Active work: about 25 minutes. Start with fully cooked canned crabmeat and softened cream cheese; cooking raw crab is a separate preparation. Use a 12-inch skillet that fits both sandwiches, or allow more time for a second grilling batch.
How to make Crab Melt
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
15 minRest
1 minTotal
26 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Cutting board and sharp knife
- Measuring spoons
- Fine grater
- Can opener
- Fine-mesh strainer
- Mixing bowl
- Clean heatproof bowl
- Spoon
- Flexible spatula
- Thin-tip instant-read food thermometer
- Paper towels
- Butter knife
Ingredients
- •1 can (6 ounces / 170 g) fully cooked crabmeat, drained well; about 4 ounces / 115 g drained
- •1 ounce (28 g) cream cheese, softened
- •1 tablespoon finely sliced green onion
- •1 teaspoon Dijon mustard
- •1/2 teaspoon finely grated lemon zest
- •1/4 teaspoon seafood seasoning, such as Old Bay
- •1 tablespoon water, only if needed when warming the filling
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •2 ounces (55 g) mild cheddar, thinly sliced
- •2 ounces (55 g) Monterey Jack, thinly sliced
Instructions
- 1
Mix and warm the crab
Drain the crab thoroughly, press gently to remove excess liquid, and check carefully for shell fragments. In a bowl, gently fold it with the cream cheese, green onion, Dijon, lemon zest, and seafood seasoning. Transfer to a 12-inch skillet and warm over low heat for about 4 minutes, stirring gently, until the filling reaches 165°F in several places with a thin-tip food thermometer. Gather it into a mound for checking so the probe sits in the filling rather than touching the pan. Add up to 1 tablespoon water only if needed to prevent sticking. Stir for about 1 more minute to evaporate any loose liquid; the mixture should be thick and spoonable. Transfer to a clean heatproof bowl and wipe the skillet.
- 2
Layer the sandwiches
Butter one side of each bread slice. Place two slices butter-side down on a clean board. Layer each with 1 ounce mild cheddar, half the warm crab filling, and 1 ounce Monterey Jack. Spread the filling evenly, keeping it inside the bread edges. Close with the remaining bread, butter-side out.
- 3
Grill and serve
Set the skillet over medium-low heat. Add both sandwiches and cook for 4–5 minutes per side, flipping carefully, until the bread is golden and both cheeses have melted. Lower the heat if the crust colors before the cheese softens. Transfer to a board, rest for 1 minute, then cut and serve. Allow about 15 minutes total cooking time for warming the filling and grilling; a smaller skillet requires another batch.
Tips
- →Drain in a fine-mesh strainer and press gently with a spoon. Avoid squeezing the crab so hard that every flake becomes a paste.
- →Fold the filling just until combined. Gentle handling preserves some distinct crab texture.
- →Warm the filling over low heat and scrape the pan bottom gently. If a little water is needed, evaporate it before assembling.
- →Keep the filling in a thin, even layer and leave a narrow border around the bread edges. A modest amount is easier to flip and bite through.
- →Thin cheese slices melt more evenly than thick slabs. If the bread browns too fast, reduce the heat instead of pressing down hard on the sandwich.
Variation
Crab: About 4 ounces of fully cooked refrigerated pasteurized crabmeat can replace the drained canned crab. Follow its storage and handling label; raw crab is not a direct substitute for this quick method. Cheese: Mild cheddar can replace all the Monterey Jack, or use low-moisture mozzarella for the pale cheese layer. Keep the total sliced cheese at 4 ounces. Bread: Sturdy white or whole-wheat bread of a similar thickness works instead of sourdough. Large bakery slices may require a bigger skillet or separate grilling batches. Green onion: Use a small amount of finely snipped chives instead, or omit the onion for a milder filling. Avoid large raw onion pieces that can overwhelm the crab.
Questions and answers
What cheese is best for a crab melt?
Mild cheddar and Monterey Jack melt smoothly without overpowering the crab. Thin slices are useful because they melt before the sourdough gets too dark.
Can you make a crab melt with canned crabmeat?
Yes. Use real fully cooked canned crabmeat, drain it well, and check for shell fragments before mixing. About 4 ounces drained meat makes two sandwiches in this recipe.
How do you keep a crab melt from getting soggy?
Drain the crab thoroughly and evaporate any loose liquid after warming the filling. Cream cheese binds the flakes, while lemon zest adds flavor without extra juice soaking into the bread.
Can you make a crab melt without mayonnaise?
Yes. This recipe uses a small amount of cream cheese with Dijon, lemon zest, and green onion. The filling should be thick enough to spread in an even layer rather than run from a spoon.
Is a crab melt open-faced or closed?
This recipe makes a closed skillet sandwich with buttered bread on both sides. An open-faced broiled version uses a different cooking method and is not the method timed here.
Can I use imitation crab in a crab melt?
It can make a different sandwich, but it does not have the same texture or flavor as real crab. Imitation crab usually contains fish and may contain wheat or other allergens, so check the label and follow its heating instructions if using it.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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