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Crabby Bagels Recipe

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Because I have a preschooler and new baby at home, sandwiches are a lunchtime staple. When my husband and I get tired of the peanut butter and jelly our daughter favors, we make this "grown-up" fare shared by a dear lady at church. The onion flavor from the bagels complements the crabmeat nicely. -Connie Faulkner, Moxee, Washington

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Crabby Bagels Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup shredded cheddar cheese
1/4 cup finely chopped celery
1/4 cup sour cream
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
4 onion bagels, split
1 package (3 ounces) cream cheese, softened
4 lettuce leaves

Directions

In a bowl, combine the first six ingredients. Toast bagels; spread with cream cheese. On the bottom of each bagel, place a lettuce leaf and 1/4 cup of crab mixture. Replace tops. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 395 calories, 16 g fat (10 g saturated fat), 86 mg cholesterol, 842 mg sodium, 40 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Crabby Bagels in Quick Cooking March/April 2000, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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