Mushroom Crab Melts Recipe

By traciesparks

I received this recipe from my grandmother. The rich open-faced treats are great with a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator.

Ingredients

• 3 bacon strips, diced
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
• 1 cup (4 ounces) shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 2 tablespoons butter, softened
• 6 English muffins, split
• Dash each cayenne pepper and paprika

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onion in drippings until tender.

In a large bowl, combine the crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon.

Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet.

Bake at 400° for 10-15 minutes or until lightly browned. Yield: 6 servings.



Nutrition Facts: 1 serving (1 each) equals 485 calories, 33 g fat (11 g saturated fat), 70 mg cholesterol, 710 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein.

Mushroom Crab Melts published in Quick Cooking September/October 2003, p30