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Mushroom Crab Melts

 Mushroom Crab Melts
I received this recipe from my grandmother. The rich open-faced treats are great with a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator.
6 ServingsPrep/Total Time: 30 min.


  • 3 bacon strips, diced
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter, softened
  • 6 English muffins, split
  • Dash each cayenne pepper and paprika


  • Preheat oven to 400°. In a large skillet, cook bacon over medium
  • heat until crisp; remove to paper towels. Drain, reserving 2
  • tablespoons drippings. Saute mushrooms and onion in drippings until
  • tender.
  • In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom
  • mixture, Parmesan cheese and bacon.
  • Spread butter over muffin halves. Top with crab mixture; sprinkle
  • with cayenne and paprika. Place on an ungreased baking sheet.
  • Bake 10-15 minutes or until lightly browned. Yield: 6 servings.

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Mushroom Crab Melts (continued)

Nutritional Facts: 1 serving (1 each) equals 485 calories, 33 g fat (11 g saturated fat), 70 mg cholesterol, 710 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.