Appetizers
Toasted Crab and Cheddar Melts
Makes 4 open-faced sandwiches
Toasted Crab and Cheddar Melts
Makes 4 open-faced sandwiches
A classic open-faced toasted sandwich. Serve with a green salad for supper, or for Sunday brunch.
carb.33g
pro. 29g
fat 16g
sat. fat 2g
chol.102mg
sod. 808mg
calc. 360mg
fiber
Ingredients
2 sandwich-size English muffins, split 12 ounces lump crab meat, drained ½ cup finely chopped celery 1⁄3 cup chopped parsley 2 tablespoons finely chopped green onion ½ cup lowfat mayonnaise 1 cup shredded sharp Cheddar cheese (can use lowfat)
Preparation
Toast English muffins in toaster oven on light setting; let cool completely. Line the baking pan with foil; preheat toaster oven on broil setting. Pick crab over carefully to remove shell and cartilage bits, taking care not to break up large lumps, and place in a medium bowl. Add celery, parsley, green onion, mayonnaise and half the cheese. Stir gently to combine. Divide crab mixture evenly among the four toasted English muffin halves and spread evenly. Sprinkle each with ¼ of the remaining cheese. Arrange the sandwiches on the prepared baking tray. Broil until golden, toasty, hot, and cheese is melted, about 4 to 5 minutes.
