Crab Melt Croissant
Recipe from Carina Finn
This is not your grandmother’s crab melt. We’re giving this classic summer sandwich a modern twist by combining it with one of our favorite trends–the croissant grilled cheese. If you want to go the extra mile, steam fresh crab legs and crack them open to make the filling, but know that canned crab claw meat works just as well!
Watch the Recipe
15 minutes
25 minutes
2
What You'll Need
Ingredients
For the crab filling
1lb Alaskan king crab legs, or 8 oz tinned crab meat
½ cup Kewpie mayo
1 tsp Old Bay seasoning
1 tsp dijon mustard
Juice and zest of ½ lemon
1 tsp chopped chives
For assembling the sandwich
2 croissants
6 slices cheddar gruyere or swiss cheese
4 tbsp melted butter
1 tsp honey
To Serve
Chopped chives
Directions
Step 1
If you’re using fresh crab legs, steam them in the steamer basket of your Always Pan for 8–10 minutes. Cool slightly, crack open, and transfer the meat to a medium-sized mixing bowl . If you’re using tinned crab, drain and add the meat directly to the mixing bowl.
Step 2
Combine the crab meat with Kewpie mayo, Old Bay seasoning, Dijon mustard, lemon juice and zest, and chopped chives. Set aside.
Step 3
Slice croissants in half. Lay one slice of cheese on the bottom half and top with ¼ of the crab mixture. Add another slice of cheese, top with another ¼ of the crab mixture, and add a final slice of cheese before adding the top half of the croissant. Repeat for the second sandwich.
Step 4
Melt butter in a small bowl and combine with honey. Set aside.
Step 5
Heat your Always Pan on medium, then place the croissant sandwiches right-side up in the pan. Use your Griddle Press or another pan to flatten the croissants. Cook for 3 minutes, then flip and brush with the honey-butter mixture. Cook for another 3 minutes, then flip and brush with the butter mixture again. You’ll want the cheese fully melted and the croissants flattened and crisp on both sides.
Step 6
Top with extra chopped chives and serve immediately.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
