Bbq Crab Sandwich

This open-faced crab melt is the kind of lunch that looks like more work than it is. Crabmeat gets mixed with tomato sauce, sliced pimento-stuffed olives, and cubed cheddar, then chilled for an hour to let those flavors come together before it hits the broiler.

The combination sounds unusual but works. The tomato sauce adds a slightly tangy, savory base that gives this sandwich its “BBQ” character. The pimento olives bring a briny pop and color. The cheddar goes on in small cubes rather than shredded, which means uneven pockets of melted cheese throughout — some spots lacy and browned at the edges, others still creamy and soft.

Spread generously on English muffins halves, then broil until the cheese is fully melted and the tops are lightly golden. Serve immediately.

Kitchen Tips

• The one-hour chill is worth it — the flavors meld and the mixture firms up so it spreads more cleanly and doesn’t run off the muffins
• Toast the English muffins briefly before spreading to prevent soggy bottoms under the broiler
• Watch the broiler closely — it only takes a minute or two for cheese to go from melted to burned
• Canned crab works fine here; fresh or refrigerated lump crabmeat makes it noticeably better

Variations

• Add a dash of hot sauce or a pinch of Old Bay to the mixture for a classic seafood seasoning note
• Swap cheddar for pepper jack for more heat