Crab salad melts from EatingWell Magazine, Mar/Apr 2009 (page 22)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 30, 2019

    With leftover East coast crab meat to use up quickly, I decided to try this crab melt recipe, a sandwich I was looking to approximate from a favorite Oregon beach restaurant I used to visit decades ago (since then closed). This one makes a much healthier sandwich because of the limited and low fat mayo and the minced vegetables. The one I loved was mostly or only crab meat and was generously covered in a rich cheese sauce. It was also made with Dungeness crab. So, this one wasn’t terribly reminiscent of it, but it was still pretty good. Changes: topped with sharp cheddar instead of Swiss and omitted the scallions since I didn’t have any on hand.

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