Photo of Open-faced crab-melt sandwiches by WW

Open-faced crab-melt sandwiches

4 - 5
PersonalPoints™ per serving
Total Time
14 min
12 min
2 min
Meaty crab, dressed up with roasted peppers and a creamy dressing, is nestled under Swiss cheese in this creative take on a tuna melt. All you have to do is mix the ingredients together in one bowl, then pile onto hearty, delicious pumpernickel bread, which is dense enough to hold its shape and not get soggy. Using the broiler warms up the sandwiches and melts the Swiss cheese in just 1–2 minutes. Doesn't get much quicker than that!


Lump crabmeat

1 pound(s), or two 6 oz cans crab meat, drained

Fat free mayonnaise


Roasted red peppers (packed in water)

¼ cup(s), water-packed, minced

Dijon mustard

2 tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Pumpernickel bread

4 slice(s)

Low-fat Swiss cheese

3 oz, four 3/4 oz slices


  1. Preheat broiler.
  2. Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to combine. Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese.
  3. Broil until cheese is golden and bubbly, about 1 to 2 minutes. Yields 1 piece per serving.