Crab Salad Melts

  • Active Time 25m
  • Total Time 25m

4 servings

This crab and asparagus melt is delicious for a light spring 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.

ingredients

  • 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 to 5 dashes hot sauce
  • Freshly ground pepper to taste
  • 4 whole-wheat English muffins, split and toasted
  • 1/2 cup shredded Swiss cheese

directions

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 Publisher. All rights reserved.

RecID 11063

nutrition information per serving

251 calories; 6g total fat; 3g total saturated fat; 52mg cholesterol; 629mg sodium; 30g carbohydrates; 5g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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