Yay…it’s finally crab season! We love the Dungeness crab we get here on the west coast.  Now is the time best time for fresh crab and for our Dungeness Crab Melts! The delicate taste of the crab when paired with a few light seasonings, some sourdough, tomato and a mild cheese is delicious. They are best with fresh crab but, if you can’t find it, canned works as well – just pick it through to remove any shells. For those who don’t have access to Dungeness crab, other types of crab can be used, as well.

Dungeness crab melts are so easy to make. They only take minutes to put together and cook. We like to eat ours with a cup of soup or a small salad. Great for brunch, lunch or dinner!

To assemble: toast the bread, top with crab mixture, add tomatoes and finish with cheese.

Broil until the cheese is melted and lightly browned.

Dungeness Crab Melts

• about 8 oz crab meat, preferably fresh
• 2 Tbsp chopped green onions, divided
• 2 Tbsp mayonnaise
• ½ tsp Worcestershire sauce
• ½ tsp lemon juice
• ½ tsp Old Bay seasoning
• 8 oz thinly sliced fresh mozzarella cheese
• 1 tomato, thinly sliced
• 4 slices sourdough bread, sliced about 1-inch thick

Place crab meat, 1 tablespoon green onions, mayonnaise, Worcestershire sauce, lemon juice and Old Bay seasoning in a medium-sized bowl and gently mix to combine.

Preheat the broiler. Arrange the bread slices on a baking sheet and broil just until beginning to turn golden, turning once 2-3 minutes.

Remove the bread slices from the oven and top evenly with the crab mixture. Place tomato slices on top and finish with the sliced mozzarella.

Place the sandwiches under the broiler and broil until the cheese is bubbly and beginning to brown in places, about 3 minutes. Sprinkle with remaining tablespoon of green onions. Serve immediately.

Serves 4.