Wisconsin Havarti Crab Melts


By: Guest Blogger, Bev, Bev Cooks

You think you’ve had a good crab melt? YOU HAVE NOT. Not until today.


I know tuna melts are wildly popular. As they should be! Tender flakes of fish, speckled with aromatics and light seasoning, creamed up a tad, and smothered with melted cheese bliss? Makes total sense. But have you tried replacing the tuna with jumbo lump crab? I don’t think you heard me.


And have you tried replacing whatever ho-hum cheese you’re used to using, with Wisconsin Havarti cheese? Not sure that went through.


I’m putting my money on no.


This whole mess is the most delicious lunch game changer. It is absolutely worth the little splurge on the good stuff. And super simple! Let me show you.


You’ll combine the crab meat in a bowl with finely diced red onion, chives, celery, a kiss of mayo, a peck of lemon juice, and a tiny pinch of salt and pepper. Give her a delicate, but thorough stir.


Then evenly pile the mix on top of two split English muffins. You can go whole grain, white, whatever makes you weep like a baby.

Then sprinkle each half with the creamy, slightly tart Wisconsin Havarti cheese! The flavor is like WHAT, on top of all that crab meat. You won’t know what to do with yourself.


Stick it under the broiler for the smallest handful of minutes. Three or four, tops. Don’t walk away! You want the cheese all melted into the meat, where you see the inviting speckles of red onion and chives luring you in for the hugest inhale of your life.


The flavor, you guys. You won’t believe what it will do to your life and mouth and soul. The crab is such a delicate flavor, so paired with the hint of onion and pop of celery, and brightness of the lemon and creaminess of the HAVARTI.

Aaaaand I ate it all.

Wisconsin Havarti Crab Melts
By Bev, Bev Cooks
Servings: Makes 4 halves
1 package (6 ounces) jumbo lump crab meat
1 tablespoon mayonnaise
1 tablespoon finely diced red onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped chives
2 teaspoons fresh lemon juice
1 block (6 ounces) Wisconsin havarti cheese, shredded
2 English muffins, split (making 4 halves)
1 pinch of coarse salt and freshly ground pepper
Cooking Directions:
Heat oven to broil.
In medium bowl, combine lump crab meat, mayonnaise, red onion, celery, most of the chives, lemon juice and a pinch of salt and pepper. Stir to combine.
Evenly divide the mixture over the four English muffin halves and top each with a mound of shredded havarti. Place under the broiler for approximately 3 minutes until cheese melts and bubbles.
Garnish each melt with the remaining chives. Serve immediately.