Crispy lump crab melt with horseradish cream is a quick way to use up leftover crab

Name: Crispy lump crab melt with horseradish cream is a quick way to use up leftover crab
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 5-6 oz lump crabmeat, picked over for shells; 1 unit large egg; 1 tsp Dijon mustard; ¼ tsp Old Bay or Cajun seasoning; 1 tbsp green onion, thinly sliced; unit freshly ground black pepper, to taste; 1 unit large low-carb flour tortilla; ⅓ cup shredded Monterey Jack or Pepper Jack cheese; 1 tsp butter; 2 tbsp mayonnaise; 1 tbsp sour cream; 1-2 tsp prepared horseradish; ½ tsp Dijon mustard

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American Low Carb Stovetop Weeknight Meals

About this recipe

Sometimes the best recipes aren’t planned! This melt started out as a simple crab cake after a long week. Chef Lisa Heidelberg changed her mind, spotted a low-carb tortilla and started playing. Then she discovered she didn’t have a lemon, so out came the horseradish cream.

The result? Crispy, cheesy, crabby, and a little sinus-clearing deliciousness!

Simply combine lump crab meat, an egg, seasonings and green onions before cooking in a pan. Lump crab is delicate, so fold rather than vigorously stir. Then layer a tortilla with cheese and the crab mixture and cook until crispy.

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“I love cheese, but you don’t want to go crazy (with the cheese) because it isn’t about the cheese,” Heidelberg said. “That’s a supporting cast member. It’s about the richness and the beauty of the crab.”

Serve with a squeeze of lemon juice, or whip up a quick horseradish cream by combining sour cream, mayo, horseradish and Dijon mustard. If you’d like, add Old Bay or Cajun seasoning for an extra kick. Garnish your dish with sliced scallions.

“It’s just proof that food doesn’t have to be fancy,” Heidelberg said. “Just look at what you have in your refrigerator sometimes and just start playing with it.”

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Ingredients

Yields: 2 servings

Crispy Lump Crab Melt

5-6 oz lump crabmeat, picked over for shells
1 large egg
1 tsp Dijon mustard
¼ tsp Old Bay or Cajun seasoning
1 tbsp green onion, thinly sliced
freshly ground black pepper, to taste
1 large low-carb flour tortilla
⅓ cup shredded Monterey Jack or Pepper Jack cheese
1 tsp butter

Horseradish Cream

2 tbsp mayonnaise
1 tbsp sour cream
1-2 tsp prepared horseradish
½ tsp Dijon mustard

Directions

Crispy Lump Crab Melt

Place the lump crabmeat in a bowl and add the egg, Dijon mustard, seasoning, green onion and black pepper.
TIP: Gently fold the ingredients together to preserve the crab lumps.
Melt the butter in a nonstick skillet over medium-low heat.
Add the crab mixture and cook gently, folding occasionally, until the egg is set and the crab is heated through.
Remove the crab mixture from the skillet.
Place the tortilla in the skillet and sprinkle half of the cheese over one side.
Top with the warm crab mixture and the remaining cheese, then fold the tortilla in half.
Cook until the bottom is golden and crisp, then carefully flip and cook the second side until golden and the cheese is melted.
Cut into wedges and serve warm with horseradish cream.
TIP: Garnish with sliced scallions if desired.

Horseradish Cream

Combine the mayonnaise, sour cream, horseradish and Dijon mustard in a small bowl.
Mix until smooth and adjust horseradish to taste.
TIP: Add Old Bay or Cajun seasoning for extra flavor if desired.