Open-faced crab sandwich
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Cream Cheese; 2 Pks |
| ½ | cup | Ginger Ale |
| 13 | ounces | Crab; 2 Cns |
| 6 | eaches | English Muffins |
| 24 | ounces | Cheddar; Md. Sliced, * |
| 12 | eaches | Tomato Slices |
| 2 | tablespoons | Onion; Grated |
| 2 | tablespoons | Worcestershire Sauce |
Directions
* Slice the cheese into 12 2-oz slices.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F.
for 10 minutes or until heated through and cheddar is melted. Serve hot.