Read reviews (5)
Rate recipe
I received this recipe from my grandmother. The rich open-faced treats are great with a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 485 calories, 33 g fat (11 g saturated fat), 70 mg cholesterol, 710 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Mushroom Crab Melts in Quick Cooking September/October 2003, p30
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 06, 2013 by tgw2108
Very good. The kids loved it.
Reviewed on Oct. 13, 2012 by jsgoldn
I wanted to love this, but it was just ok.
Reviewed on Aug. 16, 2011 by gretel.long
I was actually looking for a recipe for crab topping for burgers when I found this. I made up the crab mixture and put it on fresh, homemade burgers instead of the English muffins. They were great!
Reviewed on Nov. 22, 2010 by deltajuliet83
I've never really liked crab but my husband loves it, and I'm not even a big fan of mushrooms, but this is fantastic!! Even my daughter ate it and didn't realize how many veggies she ate because the crab and cheese kind of meld everything together into deliciousness!
Reviewed on Sep. 30, 2008 by quality01
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013