Jumbo Lump Crab Melt Recipe

Prepare crab

Gently pick through the jumbo lump crabmeat on a cutting board or in a shallow bowl to remove any shells and break any very large lumps into bite-size pieces, taking care to keep most lumps intact.

Mix filling

In a medium bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1 tablespoon finely chopped parsley, 1 tablespoon thinly sliced green onion, 1/2 teaspoon Old Bay, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth.

Fold the prepared crabmeat into the dressing mixture gently with a rubber spatula until evenly coated. Taste and adjust seasoning with a little more lemon, salt or hot sauce if desired. Keep chilled while preparing the remoulade and bread.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard, 1 teaspoon finely chopped capers, 1 teaspoon finely chopped cornichons (or dill pickle), 1/2 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/2 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and slightly thickened.

Taste and adjust: add more hot sauce for heat, more lemon for brightness, or a pinch more paprika for smokiness. Refrigerate until ready to assemble. Reserve about 2 tablespoons to brush on the tomato slices if you like extra flavor.

Preheat and prepare bread

Preheat your broiler (or oven to 450°F / 230°C). Lightly butter one side of each sourdough slice with the softened unsalted butter (about 1/2 tablespoon per slice). If you prefer, brush with 1 teaspoon olive oil instead for a crisper finish. Place bread, buttered side down, on a baking sheet.

Assemble melts

Spread a thin layer (about 1/2 tablespoon) of remoulade on the unbuttered side of each slice of sourdough. Arrange one tomato slice on each piece of bread (reserve any extra tomato). If you reserved remoulade, brush about 1/2 teaspoon on the tomato slices now. Divide the crab mixture evenly among the 4 slices, piling it slightly in the center but keeping a modest thickness so it heats through. Top each crab mound with about 1/4 cup shredded or an even layer of sliced sharp cheddar.

Broil until bubbly

Place the baking sheet under the preheated broiler about 4–6 inches from the heat source. Broil for 3–5 minutes, watching closely, until the cheese is melted, bubbling and starting to brown lightly and the crab mixture is warmed through. If using an oven at 450°F, bake 6–8 minutes until cheese melts and edges brown.

Finish and serve

Remove from oven and let rest 1 minute. Garnish with a sprinkle of chopped fresh parsley if desired. Serve the Jumbo Lump Crab Melt hot, with extra remoulade on the side for dipping. Recommended serving: one melt per person (2 slices counts as one sandwich if you prefer closed sandwiches).