These can be a delicious appetizer or a perfect lunch or dinner. They are great for cold nights and economical, too! My mother-in-law made these for us when we visited her a while ago. She got the recipe from her mother-in-law, Matt's grandma. There is nothing better than a recipe being passed down like that!
1. To make the crab mixture mix 8oz. of softened cream cheese, 1 can of crab meat drained, 1t. worchestershire sauce, 1t. lemon juice, and onion flakes to taste. I used fat free cream cheese which turned out alright, it just doesn't melt as nicely as low fat or regular.
As you can see it's a little lumpy, but it tastes the same to me so I always go for the less fat/calorie version!
2. Halve the English muffins and spread your crab mixture on top. This makes 6-8 open faced sandwiches depending on how much crab mixture you put on.
3. Top each sandwich with a slice of tomato.
4. Mix 2c. of shredded cheddar cheese with about 1/4c. mayonnaise to moisten the cheese and help it stick together. Top the sandwiches with a spoonful or two of cheese. Bake at 400F for 15-25 minutes until cheese has melted.
8oz. cream cheese, softened
1t. lemon juice
1t. worcestershire sauce
1 can crab meat, drained
onion flakes to taste
1 tomato, sliced2 c. shredded cheddar cheese
1/4c. mayonnaise (approximately)
English muffins, halved
1. Preheat oven to 400F. Grease baking sheet with Pam. Mix first four ingredients with mixer until well blended. Add onion flakes to taste.
2. Spread crab mixture over top of English muffins. Makes about 6-8 halves. Place sliced tomatoes on top.
3. Mix shredded cheese and mayonnaise. Place over top of English muffins and tomatoes. Bake for 15-25 minutes.