Open-Faced Crab Melts Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

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

Directions

Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. In a bowl, combine the crab, mayonnaise, lemon juice, pepper and tarragon. 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 each: 411 calories, 24g fat (8g saturated fat), 75mg cholesterol, 676mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 19g protein.

  • 4 English muffins, split
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried tarragon
  • 1 cup (4 ounces) shredded cheddar cheese
  1. Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. In a bowl, combine the crab, mayonnaise, lemon juice, pepper and tarragon. 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

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