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Hot Crab and Cheese Sandwich


  • 1 pound backfin crabmeat
  • 1 tablespoon butter
  • 2 tablespoons flour
  • ¾ cup milk
  • ¾ cup chopped celery, including leaves
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup finely chopped green pepper
  • ¼ cup finely chopped onion
  • 2 cups freshly grated medium cheddar cheese
  • 1 cup freshly grated Monterey Jack cheese
  • 3 English muffins, split and lightly toasted

Preheat the oven to 350° F .

Remove any shell or cartilage from crabmeat. In medium saucepan, melt butter over medium heat. Stir in flour. Add milk gradually, stirring constantly. Add celery, salt and black pepper and cook until thickened, stirring constantly. Add green pepper and onion. Gently stir in crabmeat. Heat thoroughly but do not boil.

Stir in cheeses. Place generous helpings on halves of toasted muffins. Bake until cheese is melted and lightly browned, about 15 to 20 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas