Open Face Jumbo Lump Crab Sandwiches with Gruyere


1 lb jumbo lump crab meat, pick over to remove and cartilage
2 English muffins, halved, lightly toasted
3 tbs unsalted butter
1 cup Gruyere cheese, shredded
1 tbs flour
1 cup of half and half
2 tsp old bay seasoning
1 tbs fresh parsley, chopped
kosher salt and white pepper to taste
3-4 scallions, thinly sliced on a bias
These are delicious open face sandwiches prepared with jumbo lump crab meat bathed in a rich cream sauce, topped with Gruyere cheese and toasted in the oven.

  • To a medium saute pan using medium heat a bring up to temperature.
  • As soon as butter starts to foam, add the flour and whisk constantly to combine. About 2 minutes.
  • Slowly add half and half and continue to whisk after each addition until a smooth sauce is formed.
  • Lower the heat to a simmer
  • Add the old bay seasoning, taste then season with white pepper and additional salt if desired.
  • Add the lump crab meat and parsley, then gently stir to combine, taking care not to break up the lumps.
  • Let simmer for another minute, then remove from heat and allow to cool.
  • Lightly toast the English muffins, remembering that they will be cooked again in the oven.
  • Place English muffin halves on a foil lined baking sheet.
  • Spoon equal amounts of the crab mixture on to each muffin, then top each with 1 quarter of the cheese.
  • Place under a broiler and cook until the cheese has melted and lightly browned.
  • Garnish with sliced scallions.




15 min


20 min


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