Two types of cheese melted over a savory crab mixture make these open-face sandwiches amazing. I usually serve them for dinner, but you can cut them in half for a terrific appetizer.
—DONNA BENNETT BRAMALEA, ON
START TO FINISH: 15 MIN. • MAKES: 2 SERVINGS
1 can (6 ounce) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons finely chopped celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 thin slices cheddar cheese
4 thin slices Monterey Jack cheese
Paprika
1. Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended.
2. Place muffin halves on an ungreased baking sheet. Broil 4-6 in. from heat until toasted. Spread each half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.
NUTRITION FACTS 1 serving equals 492 cal., 29 g fat (10 g sat. fat), 123 mg chol., 1055 mg sodium, 28 g carb. (3 g sugars, 3 g fiber), 29 g pro.