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Crab Salad Melts

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
This crab and asparagus melt is delicious for a light dinner or lunch. You can use any type of crabmeat -- including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.
3 asparagus spears or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
8 ounces crabmeat, any shells or cartilage removed
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 scallion, finely chopped
4 teaspoons lemon juice
1 tablespoon low-fat mayonnaise
1/4 teaspoon Old Bay seasoning
2-5 dashes hot sauce
Freshly ground pepper to taste
4 whole-wheat English muffins, split and toasted
1/2 cup shredded swiss cheese
Crab Salad Melts Recipe at
Place rack in the upper third of the oven; preheat broiler.

Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste and pepper; stir to combine.

Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 251
Fat. Total: 6g
Protein: 22g
Carbohydrates, Total: 30g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 52mg
Sodium: 629mg
% Cal. from Fat: 22%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mary Reviewed: 09/10/2014
Oh why did I have to see this recipe right before meal time. It sounds absolutely scrumptious, can't wait to try it. I may leave out an ingredient that I do not like, but the rest sounds great. Thanks.
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