Crabby Bagels Recipe
Crabby Bagels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

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

  • 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
  1. 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.
Originally published as Crabby Bagels in Quick Cooking March/April 2000, p29

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