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Open-Faced Crab Melts Recipe

"Over the years, I've seen these versatile sandwiches please guests at occasions from fancy teas to last-minute suppers," writes Florence McClelland, Fredonia, New York. "To serve them as appetizers, I add some chili sauce and a little prepared horseradish to the crab mixture," she notes.

This recipe is:

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Open-Faced Crab Melts Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

4 English muffins, split
1/3 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried tarragon
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup (4 ounces) shredded cheddar cheese

Directions

Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown.
In a large bowl, combine the mayonnaise, lemon juice, pepper and tarragon; stir in crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 411 calories, 24 g fat (8 g saturated fat), 75 mg cholesterol, 676 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Open-Faced Crab Melts in Quick Cooking March/April 2004, p11

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