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Open-Faced Crab Melts Recipe

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"Over the years, I've seen these versatile sandwiches please guests at occasions from fancy teas to last-minute suppers," writes Florence McClelland, Fredonia, New York. "To serve them as appetizers, I add some chili sauce and a little prepared horseradish to the crab mixture," she notes.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 4 English muffins, split
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried tarragon
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 411 calories, 24 g fat (8 g saturated fat), 75 mg cholesterol, 676 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.

Directions

  1. Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown.
  2. In a large bowl, combine the mayonnaise, lemon juice, pepper and tarragon; stir in crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Open-Faced Crab Melts in Quick Cooking March/April 2004, p11

Nutritional Facts

1 serving (1 each) equals 411 calories, 24 g fat (8 g saturated fat), 75 mg cholesterol, 676 mg sodium, 28 g carbohydrate, 2 g fiber, 19 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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