A quick, comforting classic I grew up with—crisp English muffins topped with crab and a rich, cheesy sauce. This version keeps the ease of the original but adds a little depth with Dijon and Worcestershire. Perfect for a fast brunch, snack, or easy dinner.
I like to make this with whatever crab I have on hand—Tanner, Dungeness, or any wild Alaska crab—but it’s just as easy to keep simple with surimi when that’s what’s in the fridge.
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Prep Time:
5 minutes
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Cook Time:
10 minutes
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Total Time:
15 minutes
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Servings:
2 servings (4 halves)
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Ingredients:
- 2 English muffins, split
- 1–1½ cups crab meat (or flake-style surimi)
- 1 tbsp butter
- 1 tbsp flour
- ½ cup milk
- Salt, to taste
- 1 cup shredded cheese (cheddar, Gruyère, fontina, or a blend)
- 1–2 tsp Dijon mustard
- Dash Worcestershire sauce
Optional:
- Bacon crumbles
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Instructions:
- Toast the muffins: Toast English muffins until well browned and slightly crisp.
- Warm the crab: Gently steam or warm the crab (or surimi) until heated through. Set aside.
- Make the cheese sauce: In a small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes.
Slowly whisk in milk until smooth.
Add salt, then stir in cheese until melted and creamy.
Stir in Dijon mustard and Worcestershire sauce. - Assemble: Place warm crab over toasted muffins.
Spoon cheese sauce generously over the top. - Finish & serve: Top with bacon crumbles if using. Serve immediately.
Optional: Broil briefly for a more melted, golden finish.
Notes & Variations- Quick classic version: Use flake surimi and top with American cheese or Velveeta, then broil until melted.
- Crab choice: Claw and body meat work great, but any crab can be used.
- Kid-friendly option: The surimi + mild cheese version is especially approachable for kids. You can also mix the crab and cheese sauce together first so it holds together more easily.
- Make it brunch: Add a poached egg on top.
- Keep it simple: This recipe is meant to be fast—no need to overwork it.
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