Crab Salad Melts
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 281 |
| pro | 23 g |
| total fat | 15 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 70 mg |
| sodium | 786 mg |
| potassium | 240 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 21 |
| vit A | 10 |
| vit C | 10 |
| folate | 27 |
If you can't find fresh crab, look for cans of frozen crabmeat at the seafood counter of the grocery store.
Ingredients
- 10 oz crabmeat
- 1 rib celery, diced
- 1 green onion, thinly sliced
- 3 tbsp mayonnaise
- 1 tsp ketchup
- 1/2 tsp Dijon mustard
- 1/4 tsp pepper
- 1 pinch paprika
- 4 slices deli-style light rye bread, toasted
- 1/2 cup shredded Gruyère cheese
Preparation
In bowl, stir together crabmeat, celery, green onion, mayonnaise, ketchup, mustard, pepper and paprika. Divide over bread, spreading to edges.
Top each with 2 tbsp (25 mL) of the cheese. Broil until cheese is bubbly and golden, about 3 minutes.
Top each with 2 tbsp (25 mL) of the cheese. Broil until cheese is bubbly and golden, about 3 minutes.
Source : Canadian Living Magazine: November 2009
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