A tangy and creamy spicy crab melt featuring lump crab meat tossed with fresh dill, diced pickles, pickled red onions, and chili oil, then grilled with smoked cheddar between buttered sourdough slices. The standout trait is the balance of briny pickled elements and heat from the chili oil.
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In a large mixing bowl, combine the lump crab meat, diced pickles, chopped green onions, fresh dill, pickled red onions, mayonnaise, lemon juice, lemon zest, chili oil, and Old Bay seasoning.
Gently fold all the ingredients together until just combined. For extra heat, add more chili oil to your liking and mix again.
Spread a generous layer of softened garlic butter on one side of each slice of sourdough bread.
On the unbuttered side of one slice of bread, pile on the spicy crab mixture.
Top the crab mixture with slices of smoked cheddar cheese.
Place the second slice of bread on top, with the buttered side facing up.
Place the sandwich in a skillet over medium heat and cook until the bottom is golden brown and crispy.
Flip the sandwich and continue to cook until the second side is also golden brown and the cheese is completely melted.
Remove the crab melt from the pan, slice in half, and serve immediately with salt and vinegar chips if desired.
Store leftover crab mixture refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with butter or serve cold on fresh bread; do not reheat the assembled sandwich as the bread will dry out.
Yes. Prepare the crab mixture up to 4 hours in advance and refrigerate covered. Assemble and grill the sandwich just before serving so the bread stays crispy.
Gently fold ingredients together rather than stirring or mixing aggressively. Use a spatula or wooden spoon and work slowly to keep the crab pieces intact.
Yes. Swiss, white cheddar, or Gruyère work well. Avoid soft cheeses; use sliced or thin varieties that melt evenly.
Cook until the bottom is golden brown and crispy, flip, then cook the second side until also golden brown and the cheese is completely melted.
Yes, but the heat and distinctive flavor will be lost. Substitute with a small pinch of cayenne pepper mixed into the mayonnaise, or omit it for a mild version.
