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Open-Faced Crab Sandwich

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Submitted by pauly

YIELD

12 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

16 462.4
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML GINGER ALE *
2 1E+1
TEASPOONS ML ONIONS
grated
2 1E+1
TEASPOONS ML WORCESTERSHIRE SAUCE
13 375.7
OUNCES ML/G CRAB MEAT
canned
6 6
EACH EACH ENGLISH MUFFINS *
24 693.6
OUNCES ML/G CHEDDAR CHEESE, MEDIUM
sliced into 2 ounce slices
12 12
SLICES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 265 78% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 355mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 27g
Vitamin A 16% Vitamin C 1%
Calcium 25% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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