Fresh Crab Melts on Sigona’s Moo-Na Lisa Cheese & Herb Bread

These open-faced crab melts are absolutely delicious. Don’t skimp on the lemon zest! That is what really enhances the flavor and the brightness of the entire sandwich.

We are glad to offer Dungeness crab that is already picked and ready to eat at our Redwood City market!

Moo-Na Lisa cheese is a Gouda-Gruyere style cheese that is made exclusively for Sigona’s by award-winning master cheesemaker Reggie Jones of Central Coast Creamery. Jones and John Nava, our specialty foods & cheese curator, worked out details for Jones to make a cheese that combined elements from two of our customer-favorite cheeses: Gouda and Gruyere. Jones came through and then some with Moo-Na Lisa. It has won many awards over the years at national cheese contests, and the Moo-Na Lisa reserve, which is aged 11 months, has been named one of the best cheeses in the world! Sigona’s is he only place you can find it.

Fresh Crab Melts on Sigona’s Moo-Na Lisa Cheese & Herb Bread

Making open-faced crab melts on our exclusive bread that’s swirled with herbs and with Moo-Na Lisa cheese – a Gouda-Gruyere style cheese made just for Sigona’s – is an experience you’ll only get by shopping with us. Serves about 4.
Course Main Course
Cuisine American
Servings 4 people



  • 4 slices Sigona’s Moo-Na Lisa Cheese Bread
  • Butter or olive oil for brushing
  • 2/3 cup mayonnaise more or less to taste
  • 3/4 tsp. fresh lemon zest from about half a lemon; don’t skimp on this part!
  • 1 1/2 to 2 Tbsp chopped fresh dill plus more for garnish
  • 1 to 1 1/2 tsp. Old Bay seasoning or similar seafood seasoning blend to taste
  • 3 green onions sliced
  • 2 Roma tomatoes seeded and diced
  • At least 1 cup shredded Gruyere divided, such as Moo-Na Lisa (found only at Sigona’s!), more if desired
  • 1/4 tsp. salt
  • About 12 to 16 oz. fresh crab meat drained
  • Salt and pepper to taste


  • Line a rimmed baking sheet with foil. Preheat broiler to low.
  • Lightly brush the bread slices with oil or butter. Place on the baking sheet and toast under the broiler for about 1 to 2 minutes until lightly toasted. Flip and toast the other side, if desired. Set aside.
  • In a bowl, mix together the mayo, lemon zest, dill, seasoning, green onions, tomatoes, half the cheese, and salt. Gently fold in the crab.
  • Divide the crab mixture among the toasted bread slices. Sprinkle remaining cheese on the top and return to the broiler to allow the cheese to melt (about 1 to 2 minutes).
  • Garnish crab melts with chopped fresh dill; salt and pepper are optional. Serve immediately, sliced or whole.
Keyword Dungeness Crab, Moo-Na Lisa Cheese, Moo-na Lisa Cheese & Herb Bread
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