Open-faced crab sandwich
Yield: 6 Servings
Ingredients:
- 16 oz Cream cheese; 2 pks
- 1/2 c Ginger ale
- 2 ts Onion; grated
- 2 ts Worcestershire sauce
- 13 oz Crab; 2 cns
- 6 ea English muffins
- 24 oz Cheddar; md. sliced *
- 12 ea Tomato slices
Instructions:
* 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.
