Description
Delicious Deviled Crab Melts featuring fresh lump crabmeat blended with aromatic herbs, tangy lime zest, and a hint of spice, topped with juicy plum tomatoes and melted Monterey Jack cheese on toasted sourdough bread. A perfect appetizer or light meal ready in just 30 minutes.
Ingredients
Scale
Crab Mixture
- 24 oz. fresh lump crabmeat, drained and picked over
- 1 cup mayonnaise
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. chopped fresh basil, plus basil leaves for topping
- 1 1/2 tsp. lime zest (from 1 lime)
- 1 tsp. kosher salt
- 1/4 tsp. chili powder
- 1/8 tsp. cayenne pepper
Assembly
- 8 sourdough bread slices
- 5 plum tomatoes, cut into 1/4-in.-thick slices
- 8 oz. Monterey Jack cheese, shredded (about 2 cups)
Instructions
- Preheat and Toast Bread: Preheat the broiler and position the oven rack 6 inches from the heat source. Arrange the sourdough bread slices on a wire rack over a baking sheet and broil until golden brown, about 3 minutes. Remove from oven and set aside.
- Prepare Crab Mixture: In a large bowl, gently fold together the lump crabmeat, mayonnaise, chopped cilantro, chopped basil, lime zest, kosher salt, chili powder, and cayenne pepper until well combined without breaking up the crabmeat too much.
- Assemble Melts: Spread the crab mixture evenly over each toasted bread slice. Layer each with several slices of plum tomato, then top generously with shredded Monterey Jack cheese.
- Broil to Melt Cheese: Return the baking sheet to the oven and broil for about 3 minutes, or until the cheese is melted and beginning to brown.
- Garnish and Serve: Allow the crab melts to cool for approximately 5 minutes, then garnish with fresh basil leaves before serving warm.
Notes
- Use fresh lump crabmeat for best texture and flavor.
- Adjust cayenne pepper to your preferred spice level.
- Broil times may vary depending on your oven; watch closely to avoid burning.
- The wire rack helps crisp the bread evenly when broiling.
- These melts are best served immediately after broiling for optimal texture.
