Mouth-Watering Crab and Artichoke Melt Recipe
Picture yourself at a lively gathering of loved ones, enjoying good food and great company. One dish stands out among the rest: the Open-Face Crab and Artichoke Melt. As the aroma of fresh crabmeat, artichoke hearts, and melted cheese wafts toward you, your mouth begins to water in anticipation.
This recipe combines two seafood classics for a flavor explosion that will elevate any party or gathering. The succulent crabmeat is complemented by tender artichoke hearts that have been lightly seasoned with fresh parsley and grated parmesan cheese. All this deliciousness comes piled on top of a slice of sourdough bread topped with melted Monterey Jack cheese.
If you’re looking to impress your guests without spending hours in the kitchen, then you’ve found the perfect recipe. Not only is it delicious and easy to make, but it’s also a crowd-pleaser that everyone will love. So roll up your sleeves and get ready to whip up this show-stopping dish that’s sure to be the star of any meal or event.
Why You’ll Love This Recipe
This mouth-watering Open-Face Crab and Artichoke Melt Recipe is worth a try. It’s an enjoyable combination of savory crab meat and tangy artichokes that melt in your mouth with every bite. The recipe is quick, easy, and produces a dish that looks as fancy as it tastes.
If you’re looking for something to spruce up your weeknight meals, look no further. This melt recipe will take less than 30 minutes, leaving you with plenty of time to attend to other tasks around the house.
If you’re a seafood lover like me, then this recipe will pique your interest. The fresh crab meat creates a delicate texture and comes together beautifully with sourdough bread topped with sliced tomatoes, fresh parsley, and melted cheese. Additionally, the artichoke hearts add flavor depth and nutrition value to this hearty meal.
Not only will this recipe make your taste buds happy, but it’s also a perfect addition to any gathering or party. It’s easy to prepare for large groups without spending much time in the kitchen. Your guests will be raving about this crab artichoke masterpiece long after the party has ended.
This is not just another sandwich; it’s a perfect fusion of flavors that gives a unique dining experience in every bite. If you haven’t tried this Open-Face Crab and Artichoke Melt Recipe yet, add it to your menu plan this week- you won’t regret it!
Ingredient List
Here are the ingredients that you need to make an open-face crab and artichoke melt sandwich:
– 6 slices of sourdough bread
– 1 medium onion, chopped
– 12 ounces fresh crabmeat, drained and picked
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 2 cups freshly grated Monterey Jack cheese
– 1 cup freshly grated Parmesan cheese
– 2 cups mayonnaise
– 1/4 cup fresh parsley, chopped
– 3 plum tomatoes, sliced
– Green onions, sliced (optional)
Note that the quality of the ingredients will affect the overall taste of this recipe. So, if possible, use only high-quality ingredients especially the crab meat.
The Recipe How-To
Now that we have a list of ingredients ready, let’s delve straight into the recipe.
Step 1: Prepare the Artichoke Dip
First things first, we’ll start by preparing the artichoke dip that will be the base of our melt. Take a large mixing bowl, add in 2 cups of mayonnaise, 1 cup of freshly grated Parmesan cheese and 1 cup of Monterey Jack cheese. Mix well until everything is evenly combined.
Step 2: Prepare the Crab Meat
In another mixing bowl, add in 2 cups of freshly picked crab meat. Make sure to get rid of any shell or cartilage present. Add in half a diced medium-sized onion and 3 tablespoons of fresh parsley. Stir well until all ingredients are combined.
Step 3: Mix the Dip and Crab Meat
Next, add the crab mixture to the artichoke dip and mix gently until evenly distributed.
Step 4: Assemble and Bake
Preheat your oven to 350°F (175°C). Take a baking sheet and arrange sliced sourdough bread on it. Spread a generous amount of the crab artichoke mixture on top. Make sure each bread slice is evenly coated.
Sprinkle some grated Parmesan cheese over each slice and top it off with sliced plum tomatoes. Place the baking sheet in the preheated oven and bake for around 12-15 minutes or until you see the top layer turn a light golden brown.
Step 5: Garnish and Serve
Once done, remove from the oven and sprinkle chopped green onions over each slice as garnish before serving.
There you have it! A scrumptious Open-Face Crab and Artichoke Melt Recipe perfect for making your taste buds happy during your next party or event.
Substitutions and Variations
Variety is the spice of life and that applies to cooking as well. So, if you’re looking to switch things up or don’t have all the ingredients on hand, here are some substitutions and variations for the Open-Face Crab and Artichoke Melt Recipe.
– Cheese: The recipe calls for Monterey Jack cheese, but you can use other cheeses like cheddar, Gouda, or Swiss cheese for a different flavor profile.
– Crabmeat: Fresh crabmeat is recommended in this recipe, but canned crabmeat or imitation crab meat can be used as a substitute. However, the texture and taste may differ from fresh crabmeat.
– Artichoke Hearts: If you’re not a fan of artichoke hearts or they’re not available at your local grocery store, you can substitute them with spinach, roasted red peppers, or sun-dried tomatoes for added flavor.
– Bread: Sourdough bread is the perfect base for this recipe. However, if you can’t find sourdough bread, any crusty bread will do.
– Mayo: The mayonnaise is an essential ingredient that acts as a binder in this recipe. If you’re allergic to mayonnaise or prefer to avoid it altogether, you can use cream cheese as an alternative.
– Parsley: Fresh parsley adds a nice herbiness to this recipe but other herbs like basil or thyme can be used as substitutes.
– Additional Toppings: This recipe includes sliced tomatoes and green onions for additional flavor and color. However, feel free to customize your open-face crab and artichoke melt with your choice of toppings like bacon bits or avocado slices.
Try these substitutions and variations to make this Open-Face Crab and Artichoke Melt Recipe truly your own.
Serving and Pairing
Now that you’ve prepared your delicious Open-Face Crab and Artichoke Melt, it’s time to decide on a serving style that’s just right for your guests.
This melt is versatile enough to be served both as an appetizer or main dish. Want to make it a meal? Pair it with a side salad or some steamed veggies for a complete plate.
When it comes to wine, go with a chilled white wine, such as Sauvignon Blanc, which pairs perfectly with seafood, especially crab. If you’re more of a beer person, try a lager or pilsner for light and crisp refreshment.
Don’t forget to garnish with fresh parsley or sliced plum tomatoes for a pop of color and added taste. This will also give your guests an idea of what they can expect from this flavor-packed open-faced sandwich.
No matter how you serve it, your guests will feel like they’re dining at a 5-star restaurant. So grab your forks and enjoy this delicious Crab and Artichoke Melt recipe with family and friends!
Make-Ahead, Storing and Reheating
When it comes to make-ahead, storing, and reheating this Crab and Artichoke Melt recipe, you’ll be happy to know that all three tasks can be done without any trouble.
To make this dish ahead of time, simply prepare the open-faced sandwich according to the recipe directions. Once it’s done, let it cool completely before storing it in an airtight container. You can keep the open-faced sandwich in the fridge for up to three days or freeze it for up to a month.
If you’re planning on serving the sandwich later, take it out of the fridge or freezer and let it come to room temperature first. If it has been frozen, thaw it in the refrigerator overnight before reheating.
To reheat the Crab and Artichoke Melt, preheat your oven to 350°F (180°C) and place the sandwich on a baking sheet. Bake for 10-15 minutes or until heated through and cheese is melted. You can also reheat individual servings in the microwave on medium heat for 1-2 minutes.
In terms of storage, this dish should be stored in an airtight container to maintain its freshness, flavor, and texture. When ready to eat again, simply reheat following one of the methods listed above.
Overall, this recipe can easily be made ahead of time and reheated with no loss of flavor or texture. It is perfect for parties or gatherings when you want to cut down on your prep time.
Tips for Perfect Results
To ensure the perfect Open-Face Crab and Artichoke Melt Recipe, there are a few tips that I would like to share. These tips will not only ensure that your guests are raving about the recipe but also make the cooking process stress-free and enjoyable.
The first tip is to use freshly grated parmesan cheese rather than pre-packaged cheese. The flavor and texture of freshly grated cheese elevate the dish and give it a rich and nutty taste. It’s easy to grate the cheese using a box grater or food processor, and it only takes a few minutes.
Secondly, when making the crab meat mixture, make sure you use fresh crab meat rather than canned or imitation crab meat. Fresh crab meat has a sweeter taste, is more succulent, and adds richness to the recipe. You can either use cooked dungeness crab or pick your fresh crab meat for the recipe.
Next, when baking the open-faced sandwich, ensure that you lightly toast the bread before adding your crab mixture. This step will ensure that your bread stays firm and does not become soggy from absorbing all the mayonnaise mixture.
Additionally, adding sliced plum tomatoes under the melted cheese adds freshness to each bite while creating a visual appeal for your guests’ plates.
Finally, adding some fresh parsley on top of the melted cheese enhances the presentation of the dish while adding a refreshing herbaceous flavor.
By keeping these tips in mind while preparing this delightful Open-Face Crab and Artichoke Melt Recipe, you’ll be sure to impress your guests with this delicious dish!
Bottom Line
In conclusion, this Open-Face Crab and Artichoke Melt Recipe is the perfect dish for any seafood lover’s feast! With ingredients such as fresh parsley, Monterey Jack cheese, artichoke hearts, and fresh crabmeat, it’s no wonder why this dish is a crowd-pleaser. Not only is this dish easy to make, but it can also be customized with variations and substitutions to fit everyone’s taste. Served with sliced tomatoes or topped on sourdough bread, this recipe can be transformed into an open-faced sandwich in no time!
If you are like me and enjoy hosting parties or having friends over for dinner, then this recipe is a must-try. The combination of creaminess from the mayonnaise and parmesan cheese mixed with the succulent crab meat creates a satisfying taste that will leave your guests craving for more. And don’t forget to pair it up with some cold beer or white wine for a perfect match!
So what are you waiting for? Don’t hesitate to give this recipe a try and impress your family and friends at your next gathering. From hot crab dip to crab melts and seafood sandwiches, the possibilities are endless when it comes to enjoying fresh and delicious seafood recipes. Join me in exploring new flavors and dishes, one spoonful at a time!
Open-Face Crab and Artichoke Melt Recipe
Ingredients
- 2 cups freshly grated parmesan cheese
- 1 1/2 cups mayonnaise
- 1 medium onion, chopped
- 12 ounces fresh crabmeat, drained, picked over
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup fresh parsley, chopped
- 8 slices sourdough bread
- 8 plum tomatoes, sliced
- 8 ounces monterey jack cheese, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Mix first 5 ingredients and 1/2°C parsley in a large bowl to blend. Transfer crab mixture to 8x8x2-inch glass baking dish. You can prepare up to this point and cover and refrigerate for 6 hours.
- Preheat oven to 400°. Bake crab mixture until bubbling and heated through, about 25 minutes.
- Preheat broiler. Place bread slices in a single layer on a large baking sheet. Divide hot crab mixture among bread slices, using about 1/2 cup each. Top with tomato slices, then Monterey Jack cheese slices. Broil sandwiches until cheese melts, watching carefully to avoid burning, about 2 minutes. Sprinkle with the 2 T. of parsley and serve hot.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!