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Mushroom Crab Melts

I received this recipe from my grandmother. The rich open-faced treats are a favorite main dish alongside 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. —Jean Bevilacqua, Rhododendron, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 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 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

Directions

  • Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain drippings from skillet, reserving 2 tablespoons. 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 until lightly browned, 10-15 minutes.
Nutrition Facts
1 each: 485 calories, 33g fat (11g saturated fat), 70mg cholesterol, 710mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 19g protein.
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