Crab Avocado Melt
Open-faced crab avocado melt on pumpernickel with creamy crab salad, sliced avocado, and melted Colby cheese. A 15-minute lunch that feels way fancier than the effort involved.
YIELD
2 servingsPREP
10 minCOOK
5 minREADY
15 minLunch doesn’t get much better than this: dense pumpernickel bread piled with herby crab salad, a thick slice of buttery avocado, and melted Colby cheese that stretches as you pull it apart.
The crab mixture comes together in a minute flat. Mayo, green onion, parsley, and canned crab. Simple. Honest. Satisfying.
A quick zap in the microwave melts the cheese and warms everything through. Fifteen minutes from fridge to plate, and you’ve got a lunch that makes your coworkers jealous.
Quick Lunch Tips
- Rinse canned crab under cold water to remove the briny taste, then pat dry before mixing.
- Pumpernickel’s dense crumb is key here. It holds the weight of the toppings without getting soggy, and its earthy flavor pairs naturally with the rich crab and avocado.
- For a crispier melt, use a broiler instead of the microwave. Two minutes under high heat gives you bubbly, browned cheese with toasted bread edges.
Ingredients
Directions
In a small bowl mix crab, mayonaise, onion and parsley.
Spread half the mixture evenly on each slice of pumpernickel bread, top with a slice of avocado and then cheese.
Place one sandwich in a microwaveable dish.
Microwave at 50% power, 1½ to 3 minutes or until heated through and the cheese melts.
Repeat for second sandwich
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