Open-faced Crab Sandwich Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Cream cheese, 2 pks
1/2 cup: Ginger ale,
2 tsp: Onion, grated
2 tsp: Worcestershire sauce,
13 ounce: Crab, 2 cns
6 each: English muffins,
24 ounce: Cheddar, md. sliced, *
12 each: Tomato slices,
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.
Source from luhu.jp
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ 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.
Source from luhu.jp