Open Face Jumbo Lump Crab Sandwiches with Gruyere

  • 35 mins
  • 10 ingredients
  • Servings 4
  • Prep 15 min
  • Cook 20-25 min
  • Cuisine
  • Skill Level


  • 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.

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