Open-Faced Crab Sandwich
Yield
12 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| ½ | cup |
ginger ale
|
*
|
| 2 | teaspoons |
onions
grated |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| 13 | ounces |
crab meat
canned |
|
| 6 | each |
english muffins
|
*
|
| 24 | ounces |
cheddar cheese, medium
sliced into 2 ounce slices |
|
| 12 | slices |
tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 118 | ml |
ginger ale
|
*
|
| 1E+1 | ml |
onions
grated |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 375.7 | ml/g |
crab meat
canned |
|
| 6 | each |
english muffins
|
*
|
| 693.6 | ml/g |
cheddar cheese, medium
sliced into 2 ounce slices |
|
| 12 | slices |
tomatoes
|
*
|
Directions
Soften the cream cheese with the ginger ale.
Mix in the onion, Worcestershire sauce and crab.
Split the muffins in half and place 2 heaping tablespoons of the crab mixture on each half.
Top with a slice of tomato and cheddar cheese.
Bake at 350℉ (180℃) F for 10 minutes or until heated through and cheddar is melted.
Serve hot.
