Smoky Crab Bake Toast

Name: Smoky Crab Bake Toast
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup grated Parmesan cheese; 3/4 cup mayonnaise; 1/2 cup finely chopped onion; 7 ounces lump crab meat, drained; 1/2 cup chopped canned artichoke hearts, drained; 1/4 cup fresh chopped parsley; 1/4 teaspoon fine sea salt; 1/8 teaspoon white pepper; 1/4 teaspoon smoked paprika; 4 thick slices sourdough bread; 8 slices fresh tomato; 8 slices Monterey Jack cheese; Cooking spray

By Emma

Certified Culinary Professional

Published on 28 January 2026 • Recipe tested & approved

A savory oven-baked crab mixture mingles Parmesan, mayo, chopped artichokes, and fresh herbs. Toasted sourdough slices topped with the warm crab blend, fresh tomato rounds, and Monterey Jack cheese broiled just until bubbly and golden. Subtle smoky paprika underpins the flavor. Visual cues—light browning and cheese melting—dictate timing more than clocks. A simple open-faced seafood melt with layered textures and smoky undertones, easy to tweak with ingredient swaps and practical tricks to nail perfect crab chunks without mushiness.

Prep: 12 min

Cook: 33 min

Total: 45 min

Servings: 4 servings

#seafood #baking #broiling #American cuisine #crab recipes

Crab melting into creamy mayo with Parmesan sharp enough to cut through but never overpower. The crunch of toasted sourdough soaking just enough of the warm mix but resisting sogginess. Tomatoes add freshness and Monterey Jack’s milky melt wraps everything in gooey comfort. The smoky paprika? Not flashy but it sparks interest lurking beneath the surface. Oversaw this combo for years, adjusted times based on the crab’s moisture and broiler quirks. Crucial to watch for color, texture changes, not just stick to clocks here. No need for fancy plating, just bold flavors layered with intent and a touch of patience.

Ingredients

1 cup grated Parmesan cheese
3/4 cup mayonnaise
1/2 cup finely chopped onion
7 ounces lump crab meat, drained
1/2 cup chopped canned artichoke hearts, drained
1/4 cup fresh chopped parsley
1/4 teaspoon fine sea salt
1/8 teaspoon white pepper
1/4 teaspoon smoked paprika
4 thick slices sourdough bread
8 slices fresh tomato
8 slices Monterey Jack cheese
Cooking spray

About the ingredients

Parmesan lends umami punch, mayo binds yet keeps mixture spreadable, not sloppy. Chopped onion adds bite, artichokes bring subtle earthiness and texture. Lump crab sturdy, so it holds up baked—avoid flakes or imitation crab which dissolve too much. Parsley freshens; salt and white pepper balance. Smoked paprika, often overlooked, introduces smoky warmth without heat overload; swap with cayenne or chipotle for fire. Sourdough thick enough to hold toppings but light enough to crisp under broiler. Tomatoes should be firm, fresh, not watery, or risk soggy bites. Monterey Jack melts evenly, cheeses like Provolone or mozzarella possible subs. Cooking spray keeps bake pan fuss-free. Store-bought crab often wetter—pat dry to maintain ideal texture.

Method

Preheat oven to 405 degrees F. Lightly spray a 9×9-inch baking dish with cooking spray; set aside.
In a medium bowl, gently fold Parmesan, mayonnaise, finely chopped onion, lump crab meat, chopped artichokes, parsley, sea salt, white pepper, and smoked paprika. Avoid breaking crab lumps—delicate texture is key.
Spoon crab blend into the prepared dish, spread evenly without smashing the crab. Slide into oven. Watch for golden edges and subtle firming after about 23-27 minutes; don’t rely on timer strictly.
Meanwhile, arrange sourdough slices on a rimmed baking sheet. Broil about 3-4 minutes on high, positioning bread 4 inches from broiler. Toast should blush golden but not char. Remove promptly.
Pile warm crab mixture evenly atop each toast slice. Add 2 tomato slices and 2 Monterey Jack slices per piece. Layer with care so cheese melts smoothly over tomato but doesn’t burn.
Return under broiler, monitoring constantly for about 90-150 seconds until Monterey Jack blisters, gooey and lightly browned. Remember broiler strength varies widely—trust your eyes not your watch.
Serve asap, open-faced and hot. Crunchy sourdough under warm, creamy seafood contrast best eaten immediately before bread softens.
If running short on lump crab, canned crab or even fresh shrimp, finely chopped, works as fallback. Mayo can be swapped for Greek yogurt for tang. Smoked paprika gives the hint of warmth but cayenne or chipotle powder add zip if preferred.
Common pitfall: smashing crab meat too hard. Keep the lumps intact for texture. Overbrowning cheese? Pull sooner or lower broiler rack. Bread soggy? Toast longer or serve toppings separately for DIY assembly.

Cooking tips

Preheat a bit above standard 400°F to compensate for door openings or small ovens. Using cooking spray saves scrubbing the dish and helps crab mixture release easily. Gently folding ingredients prevents crab lumps from shredding—use spatula over wooden spoon. Baking until light brown means watching for edges turning golden and mixture slightly firm but still moist. Broiling bread close to heat source 4 inches ensures crisp toast with browned edges before toppings. Layer toppings quickly to minimize bread softening. Broiling cheese requires active attention; keep the oven door ajar if possible to avoid burning. Serve immediately for contrast of textures—leftovers tend to get seepy. Substitute crab meat carefully; shrimp or canned crab with drier texture preferred over flaky fish. Adjust spice level to taste, tasting mayo mixture before baking helpful for seasoning tweaks.

Chef's notes

💡 Fold ingredients gently not to break crab lumps; texture suffers if shredded. Use spatula over wooden spoon. Mayo binds but keep mixture spreadable, not sloppy; adjust thickness with small mayo tweaks or Greek yogurt swaps.
💡 Watch oven signals not clocks. Light golden edges and slightly firm texture means done; no strict timers here. Crab moisture varies—changes the bake time, eyes must guide. Listen for subtle bubbling; aroma shifts with smoky paprika hint warming the kitchen.
💡 Toast sourdough slices under broiler 3-4 minutes, 4 inches away. Blushing golden edges only, no char. Remove promptly or crust toughens. Toast thickness matters—too thick soggy, too thin fall apart under crab blend.
💡 Broil cheese quickly, 90-150 seconds, but monitor constantly. Oven power varies wildly. Cheese should blister, ooze not scorch. Keep door slightly ajar if possible for better heat control; otherwise pull if edges darken too fast.
💡 Substitute lump crab with canned crab or finely chopped shrimp. Avoid flaky imitation crab; it dissolves. Spice level can shift—smoked paprika low heat, cayenne or chipotle add zip. Adjust salt and pepper after folding mix; tasting before bake helps.

Common questions

How to keep crab chunks intact?

Fold gently; avoid wooden spoons that shred. Use spatula. Drain crab well but don’t dry out. Too much mixing ruins lumps. Important for texture end result.

Can I replace mayonnaise?

Yes, Greek yogurt works for tang and thickness but less fat. A bit drier mix sometimes. Adjust salt to balance. Other creamy binders possible but affects baking moisture.

Why is my bread soggy?

Likely not toasted long enough or crab mix too wet. Toast thicker slices, broil extra time on bread alone. Layer toppings quickly to minimize soaking. Or serve components separately for DIY assembly.

How to store leftovers?

Best eaten right away, but cool quickly. Refrigerate in airtight container; separate toast if possible. Reheat carefully under broiler to revive cheese, avoid sogginess. Eat within 1-2 days max.