Screaming Crab Melts on Pumpernickel

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  • Level: Easy
  • Total: 29 min
  • Prep: 15 min
  • Cook: 14 min
  • Yield: 4 servings
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8 ounces cream cheese

2 tablespoons heavy cream or milk

1 pound lump crabmeat

2 tablespoons freshly chopped chives

1 tablespoon prepared horseradish

Salt and freshly ground black pepper

4 teaspoons Dijon mustard, divided 

4 to 8 slices pumpernickel bread, cut into 4-inch rounds (making 8 rounds total)

1 cup baby spinach leaves

2 tablespoons grated Parmesan 

Pitted black olives, cut crosswise into rings

Pimento pieces and strips


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together cream cheese and heavy cream until smooth. Fold in crab, chives and horseradish. Season, to taste, with salt and black pepper. Transfer mixture to a small baking dish and bake 10 minutes, until hot and bubbly. 
  3. Preheat broiler. 
  4. Spread 1/2 teaspoon mustard on 1 side of each pumpernickel round. Top with spinach leaves and crab mixture. Sprinkle Parmesan over top. Broil 2 minutes, until top is golden brown. Place 2 olive rings on the top of each crab melt and fill the center with a piece of pimento, making "eyes". Use another strip of pimento to make a circle for a "screaming mouth".