Toasted Crab and Cheese Sandwiches

    20 minutes

    This is a rich and delicious lunch with a green salad, or just as a snack by itself. Fresh crab is best but you can always substitute tinned.

    34 people made this

    Serves: 4 

    • 250g cream cheese, softened
    • 1 cup cooked crabmeat
    • 1 clove garlic, diced
    • 1 pinch salt and pepper, to taste
    • 1 dash Tabasco sauce, to taste
    • 4 thick slices bread from a round loaf, cut in half
    • 1 1/2 cups grated Swiss cheese
    • 1 tablespoon chopped fresh parsley for garnish

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 220 degrees C.
    2. Beat the cream cheese in a medium bowl until fluffy. Mix in crab, garlic, salt, pepper and Tabasco. Spread onto bread slices and top with Swiss cheese. Place on a baking tray.
    3. Bake for 10 to 15 minutes in the preheated oven until the cheese has melted and browned slightly. Sprinkle with parsley and serve.

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    Reviews in English (30)


    These were GREAT! I made some modifications to the recipe like adding green onions and a few spoonfuls of Miracle Whip and making substitutions (garlic salt, chili powder). I also used about a third less cream cheese. It is really easy to modify this recipe to suit anyone's tastes.  -  07 Apr 2007  (Review from Allrecipes USA and Canada)


    This was really good. The only reason that I didn't give it 5 stars is because I did make so many changes. First of all, I didn't use the Italian Bread, I used english muffins. I also added about half cup more of crab meat and about a tablespoon of mayo. I also used cheddar cheese instead of the swiss. But boy did they taste delicious.  -  28 Mar 2006  (Review from Allrecipes USA and Canada)


    This is a very easy and good recipe! Although, I only "like" this recipe my husband and Mother-in-law absolutely LOVE this dish. My husband asked me to add this to my "top" recipe list, which I love because its easy to make so that makes 5 stars for me! (I leave out the hot sauce though)  -  13 Dec 2005  (Review from Allrecipes USA and Canada)