Open-faced crab sandwich

6 servings

Ingredients

Quantity Ingredient
16 ounces Cream Cheese; 2 Pks
½ cup Ginger Ale
13 ounces Crab; 2 Cns
6 eaches English Muffins
24 ounces Cheddar; Md. Sliced, *
12 eaches Tomato Slices
2 tablespoons Onion; Grated
2 tablespoons Worcestershire Sauce

Directions

* Slice the cheese into 12 2-oz slices.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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 Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F.

for 10 minutes or until heated through and cheddar is melted. Serve hot.

Related recipes