Open-Faced Crab Salad Sandwiches Recipe

Open-Faced Crab Salad Sandwiches Recipe photo by Taste of Home

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Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. —Lanie Kappe of Santa Ana, California

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Diabetic Friendly

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Open-Faced Crab Salad Sandwiches Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Directions

In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves.
Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 236 calories, 9 g fat (3 g saturated fat), 44 mg cholesterol, 420 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Originally published as Open-Faced Crab Salad Sandwiches in Light & Tasty April/May 2005, p37