A classic open-faced toasted sandwich. Serve with a green salad for supper, or for Sunday brunch.
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)
Nutritional information per serving (one open-faced sandwich): Calories 355 (42% from fat) • carb.33g • pro. 29g • fat 16g • sat. fat 2g • chol.102mg • sod. 808mg • calc. 360mg • fiber
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.