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Cheesy Crab English Muffins Recipe

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These hot-from-the-oven sandwiches are so good on a cool afternoon or as a quick dinner. Chopped pecans give the crab salad extra crunch.—Mary Lou Crouch, Granite Falls, Washington
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 packages (8 ounces each) imitation crabmeat, chopped
  • 1 cup chopped celery
  • 1 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 cup chopped pecans
  • 2 tablespoons finely chopped onion
  • 6 English muffins, split and toasted
  • 12 slices cheddar cheese

Nutritional Facts

1 serving (2 pieces) equals 704 calories, 53 g fat (16 g saturated fat), 77 mg cholesterol, 1,042 mg sodium, 34 g carbohydrate, 3 g fiber, 23 g protein.

Directions

  1. In a large bowl, combine the crab, celery, mayonnaise, pimientos, pecans and onion. Spread over English muffin halves. Broil 3-4 in. from the heat for 5 minutes or until bubbly. Top with cheese slices; broil 1-2 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Cheesy Crab English Muffins in Country Woman July/August 2005, p37

Nutritional Facts

1 serving (2 pieces) equals 704 calories, 53 g fat (16 g saturated fat), 77 mg cholesterol, 1,042 mg sodium, 34 g carbohydrate, 3 g fiber, 23 g protein.

Light-Bodied White Wine

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

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