The Oregon Dungeness Crab Melt is a Pacific Northwest classic that celebrates the region’s prized Dungeness crab, known for its sweet, tender meat and sustainable harvest along the Oregon coast. This indulgent open-faced sandwich combines fresh crabmeat with a creamy, cheesy topping, seasoned with coastal-inspired flavors like lemon, dill, and a hint of Old Bay. It’s layered on hearty sourdough bread, toasted to golden perfection, and broiled until bubbly and lightly caramelized. Often served at seaside diners or as a cozy homemade treat, this melt is a luxurious way to showcase Oregon’s iconic seafood, perfect for a light lunch, appetizer, or a special brunch with a glass of crisp white wine.
Ingredients (Serves 4)
For the Crab Melt:
- 1 lb (450g) fresh Dungeness crabmeat, picked over for shells (or substitute with canned crabmeat, drained)
- 4 slices sourdough bread, about 1/2-inch thick
- 4 tablespoons (60g) unsalted butter, softened
- 1/2 cup (120g) mayonnaise
- 1/2 cup (50g) sharp cheddar cheese, grated
- 1/4 cup (25g) Parmesan cheese, grated
- 1/4 cup (60g) cream cheese, softened
- 1 tablespoon lemon juice (about 1/2 a lemon)
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon Old Bay seasoning (or substitute with 1/2 teaspoon paprika and 1/4 teaspoon celery salt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a slight kick)
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
For Garnish:
- 1 tablespoon fresh chives or green onions, finely chopped
- Lemon wedges, for serving
Equipment:
- Baking sheet
- Mixing bowl
- Spatula or spoon
- Oven with a broiler setting
- Microplane or zester (for lemon zest)
- Knife and cutting board
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Pick the Crabmeat:
- If using fresh Dungeness crab, ensure all shells and cartilage are removed. Gently squeeze the crabmeat to remove excess moisture, but don’t over-squeeze—you want to retain its natural sweetness and texture. Set aside.
- Toast the Bread:
- Preheat your oven to 400°F (200°C).
- Spread a thin layer of softened butter (about 1/2 tablespoon per slice) on both sides of each sourdough slice.
- Place the slices on a baking sheet and bake for 5–7 minutes, flipping halfway, until lightly golden and crisp on the edges. Remove from the oven and set aside. (This step prevents the bread from getting soggy once the topping is added.)
Step 2: Make the Crab Mixture
- Mix the Creamy Base:
- In a medium mixing bowl, combine the mayonnaise, cream cheese, sharp cheddar, Parmesan, lemon juice, lemon zest, dill, Old Bay seasoning, garlic powder, cayenne (if using), salt, and black pepper. Stir until smooth and well combined.
- Fold in the Crab:
- Gently fold the Dungeness crabmeat into the creamy mixture, being careful not to break up the crab chunks too much. You want to preserve those tender, meaty bites for texture. Taste and adjust seasoning if needed—crab can vary in saltiness, so be cautious.
Step 3: Assemble the Melts
- Top the Bread:
- Place the toasted sourdough slices back on the baking sheet.
- Divide the crab mixture evenly among the slices, spreading it into an even layer (about 1/2 cup per slice). Make sure the mixture reaches the edges to prevent the bread from burning under the broiler.
- Optional Extra Cheese:
- For an extra cheesy finish, sprinkle a little more cheddar or Parmesan on top of each melt, though this is optional since the mixture already contains cheese.
Step 4: Broil the Melts
- Set Up the Broiler:
- Preheat your oven’s broiler to high and position the oven rack about 6 inches from the heat source. (If your broiler has a low setting, use that to avoid burning.)
- Broil:
- Place the baking sheet with the assembled melts under the broiler. Broil for 2–4 minutes, watching closely, until the topping is bubbly, golden brown, and slightly caramelized on top. The exact time will depend on your broiler’s strength—don’t walk away, as they can burn quickly.
- Cool Slightly:
- Remove the melts from the oven and let them cool for 1–2 minutes to set. The topping will be very hot, so this helps prevent burns when eating.
Step 5: Garnish and Serve
- Plate the Melts:
- Transfer each crab melt to a serving plate. They’re open-faced, so one per person is typically enough for a light meal or appetizer.
- Garnish:
- Sprinkle the chopped chives or green onions over the top for a fresh, oniony bite.
- Serve:
- Serve immediately with lemon wedges on the side for squeezing. The bright acidity enhances the crab’s sweetness. Pair with a simple green salad, fries, or a bowl of clam chowder for a complete meal.
Tips for Success
- Choosing Crab:
- Fresh Dungeness crab is ideal for authenticity and flavor, especially if you’re on the Oregon coast. If unavailable, use high-quality canned crabmeat (look for lump crabmeat, not claw meat, for better texture). Frozen crabmeat works too—just thaw and drain well.
- Bread Choice:
- Sourdough is traditional for its tangy flavor and sturdy texture, which holds up to the rich topping. If you can’t find sourdough, a hearty artisan bread like ciabatta or a French boule works well. Avoid soft sandwich bread—it’ll get too soggy.
- Broiling Caution:
- Broilers vary widely in intensity. If your melts are browning too quickly, lower the rack or reduce the broiling time. You want a golden top, not a burnt one.
- Make Ahead:
- Prepare the crab mixture up to a day in advance and refrigerate. Toast the bread and assemble just before broiling to keep the bread crisp.
- Storage:
- Crab melts are best eaten fresh, as the bread can become soggy when stored. If you have leftovers, store the crab mixture separately in an airtight container in the fridge for up to 2 days. Reheat the mixture gently in a skillet, then assemble and broil with fresh bread.
Variations
- Spicy Crab Melt:
- Add 1 teaspoon of sriracha or a pinch of red pepper flakes to the crab mixture for a spicy kick. Top with a few pickled jalapeño slices before serving.
- Herbaceous Twist:
- Swap the dill for fresh tarragon or parsley for a different herbaceous note. Tarragon pairs especially well with seafood.
- Avocado Addition:
- Spread a thin layer of mashed avocado on the toasted bread before adding the crab mixture for a creamy, coastal vibe.
- Gruyère Swap:
- Replace the cheddar with Gruyère cheese for a nuttier, more sophisticated flavor that melts beautifully.
- Crab and Artichoke Melt:
- Mix in 1/4 cup chopped marinated artichoke hearts for a nod to crab-artichoke dip, adding a tangy, briny element.
Troubleshooting
- Bread Too Soggy?
- Ensure you toast the bread well before adding the crab mixture. If the crabmeat is too wet, drain it thoroughly or pat it dry with paper towels.
- Topping Not Browning?
- Your broiler may be too weak or the rack too far from the heat. Move the rack closer to the broiler or broil for an extra minute, watching closely.
- Mixture Too Runny?
- The crab mixture should be thick and spreadable. If it’s too loose, add an extra tablespoon of grated cheese or a teaspoon of breadcrumbs to thicken.
- Crab Tastes Flat?
- Fresh crab should be sweet and briny, but if it’s lacking flavor, add an extra squeeze of lemon juice or a pinch more Old Bay to enhance the seafood taste.
Nutritional Information (Per Serving, Approximate)
- Calories: 450–500 kcal (based on 4 servings)
- Protein: 25–30g
- Fat: 30–35g
- Carbohydrates: 25–30g
- Sugar: 2–3g
- Sodium: 900–1000mg
Note: Values vary based on portion size and specific ingredients used.
The Oregon Dungeness Crab Melt is a decadent yet simple dish that highlights the natural sweetness of Dungeness crab, elevated by creamy, cheesy goodness and the tangy crunch of sourdough. It’s a love letter to Oregon’s coastal bounty, capturing the essence of the Pacific Northwest in every bite. Whether you’re enjoying it at a seaside cabin or recreating it at home, this melt brings a taste of the ocean to your table.
