Print Options

Back to Crabby Bagels >

Include these items:

Taste of Home Logo

Crabby Bagels

 Crabby Bagels
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
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 395 calories, 16 g fat (10 g saturated fat), 86 mg cholesterol, 842 mg sodium, 40 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.