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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago, Donna writes. Ingredients:
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
3 tablespoons mayonnaise |
5 teaspoons minced celery |
1 tablespoon minced green onion |
2 english muffins, split |
4 slices tomato |
4 slices cheddar cheese (1/2 ounce each) |
4 slices monterey jack cheese (1/2 ounce each) |
paprika |
Directions:
1. In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet.
2. Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly. Yield: 2 servings.
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