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-> [Cheese, Entrees, Sandwiches, Seafood, Vegetables] -> [Open-faced crab sandwich Recipe] |
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Open-faced crab sandwich
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| Artist: |
_ |
| Categories: |
Cheese, Entrees, Sandwiches, Seafood, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Cream Cheese, 2 Pks | | 1/2
| cup | Ginger Ale | | 2
| tbsp | Onion, Grated | | 2
| tbsp | Worcestershire Sauce | | 13
| oz | Crab, 2 Cns | | | 6 ea English Muffins | | 24
| oz | Cheddar, Md. Sliced, * | | | 12 ea Tomato Slices |
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Procedures:
| 1 | * slice the cheese into 12 2-oz slices. | | 2 | ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ | | 3 | soften the cream cheese with the ginger ale. | | 4 | Mix in the onion, worcestershire sauce and crab. | | 5 | Split the muffins in half and place 2 heaping tbls of the crab mixture on each half. | | 6 | Top with a slice of tomato and cheddar cheese. | | 7 | Bake at 350 °F. | | 8 | For 10 minutes or until heated through and cheddar is melted. | | 9 | Serve hot. |
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