Barbecue Crab Sandwich
Yield
4 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
crab meat
|
|
| ½ | cup |
tomato sauce
|
|
| ¼ | cup |
pimento stuffed green olives
sliced |
*
|
| 8 | ounces |
cheddar cheese, mild
cut into small cubes |
|
| 8 | each |
english muffins
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
crab meat
|
|
| 118 | ml |
tomato sauce
|
|
| 59 | ml |
pimento stuffed green olives
sliced |
*
|
| 231.2 | ml/g |
cheddar cheese, mild
cut into small cubes |
|
| 8 | each |
english muffins
|
*
|
Directions
Mix all the ingredients except the muffins together.
Refrigerate for at least 1 hour to blend the flavors.
Spread on English Muffin halves and broil until hot and cheese is melted.
Serve hot.
