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Crab Melt


I served this Crab Melt recipe, tapas style-- cut into bite-size pieces. I didn't measure, but I'll do my best to give you measurements. My best advice is to season and taste as you go along!

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Rate this recipe 4.3/5 (7 Votes)


  • 1 to 2 cups fresh cracked crab
  • 1 ripe avocado, sliced thin
  • 1 fresh baguette
  • Good quality olive oil, to brush on the bread
  • 1 clove fresh garlic, for the bread.
  • 2 to 4 sliced provolone cheese (or your choice)
  • 1 1/2 teaspoon Old Bay Seasoning
  • 1 to 2 teaspoons fresh lemon juice
  • 1 tablespoon fresh chives (or scallions)
  • 1 to 2 teaspoons fresh chopped tarragon
  • Kosher salt & fresh cracked pepper, to taste
  • 1 to 2 tablespoons Hellmans/Best Foods Mayonnaise


Servings 6
Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

Add the mayonnaise, Old Bay Seasoning, lemon juice and fresh herbs. Mix in the crab carefully, to keep the crab pieces.

Taste. If needed add a little kosher salt and cracked black pepper. Add this slowly, and taste, taste, taste!

Slice the baguette in half and brush with olive oil.

Broil for about 1 minute, until lightly golden.

Remove from the broiler and rub a fresh clove on garlic on it-- lightly! Don't overdo it.

Add a mound of crab salad on each slice of bread, add 3-4 avocado slices and top with cheese.

Return to the broiler for about 1 minute, until the cheese is melted and bubbly.



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