I find myself in the kitchen preparing old favorites with new twists.
I simply don’t just go with the flow and why just add tuna to a sandwich when you can add crabmeat?
Food is about variety, changing things up, yet keeping recipes super easy.
Today’s open-faced tuna crab melts are sinfully easy to prepare, deliver big on taste.
I highly suggest dressing with a stripe of Chipotle, a wedge of avocado or a bit of hot sauce to brighten up any day!
Who’s ready for the recipe that changes up the basic drab tuna melt and delivers big on taste?
Food is fun, experimenting with options is always best and a basic can of tuna can really be dressed up and tasty!
Now, let’s delve into this recipe for open-faced tuna crab melts.
OPEN FACED TUNA CRAB MELTS
I remember going to a party and someone running out of simple eats.
They went to the pantry and ingeniously came back with these muffins cut into bite-size pieces.
The best part of this recipe is the fact that I used a Toaster Oven to make these.
I did not have to heat my entire house up and the cleanup was easy.
This is a great fast meal with protein, healthy fats and can be made ahead and used during the week!
You could use your oven broiler, or if you don’t want them browned, the microwave.
Your microwave will melt them, and often that is delicious too, yes we do that in our home in a time pinch!
INGREDIENTS for Open-Faced Tuna Crab Melts
Whether you use mayo or salad dressing is your call.
I always use mayo in ours.
If you are trying to conserve fat calories use lighter mayo.
Drain your tuna and crab.
Make sure that your celery is peeled and deveined, then chopped.
Roll your lemon to get the most lemon juice out of it.
Freshly milled pepper can be used or just any pepper.
English Muffins or crumpets work, but you can also use pita bread.
Cheese choices can be any kind.
Methods of Cooking the Open-Faced Tuna Crab Melts
Broiler, oven, small oven, or microwave, all will work.
Look at how nice these broils and turn out!
Open-faced tuna crab melts are perfect for company, dining solo, in the lunchbox for any health-conscious lifestyle.
Add a few veggies sides and you are off and running to a delicious meal.
In need or more food inspiration?
Check out my Arugula Avocado Salad, my Godzilla Fungus, hamburger salad and more!
Lavishly live food out loud and celebrate seafood with this easy to create recipe.
OPEN FACED TUNA CRAB MELTS
OPEN FACED TUNA CRAB MELTS
I remember going to a party and someone running out of simple eats. They went to the pantry and ingeniously came back with these muffins cut into bite-size pieces.Ingredients
- 1 5 OZ can of tuna in oil drained and flaked
- 1 6 oz. Can of Crab Meat drained and flaked
- ½ C Mayo
- 3 tbsp. of Celery chopped
- 1 tbsp. of Olive Oil Mixed with 1 tbsp. of Lemon Juice
- 1 Tsp Freshly milled pepper
- 2 Split English muffins totals 4 pieces
- 4 Slices Provolone Cheese.
Instructions
- Place 4 pieces of English Muffins in Toaster between light and dark about 7 minutes.
- Remove when toasted and bring back to the preparation area.
- Preheat Oven Broil for 5 minutes. Broiler at 400°.
- In a large bowl place tuna and crab and mix together well.
- Add in celery, mayo, olive oil & lemon mixture, pepper.
- Mix well.
- Divide into 4 equal portions in a bowl.
- Work with each muffin piece.
- Placing a portion of tuna crab onto muffin and topping with cheese.
- Placing each piece onto the broiler drip pan and repeat until all 4 pieces are covered.
- Prepare until cheese is bubbly and lightly charred, about 3 minutes’ maximum.
