Crab Salad Melts with Cheddar

Author: Canadian Living

Whole grain pumpernickel bread has a lower GI than white bread and is a flavourful foil to the crab. Light-style Cheddar melts beautifully but isn't packed with fat.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 2 pkg frozen crabmeat thawed
  • 1/2 sweet red pepper diced
  • 1 green onion sliced
  • 1/4 cup light mayonnaise
  • 2 tablespoons minced green olives
  • 2 tablespoons minced black olives
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1 pinch salt
  • 1 pinch pepper
  • 4 slices wholegrain pumpernickel bread
  • 1/2 cup shredded light Swiss-style cheese
  • 1/2 cup shredded Cheddar cheese

Method

Place crabmeat in sieve; pick through to remove any cartilage. Press firmly to remove liquid. Transfer to large bowl; add red pepper, green onion, mayonnaise, olives, mustard, paprika, salt and pepper. Mix until combined.

Meanwhile, toast bread in toaster or toaster oven. Place toast on rimmed baking sheet. Spread crab mixture over toast; sprinkle with cheese.

Place baking sheet about 6 inches (15 cm) below broiler; broil until cheese is melted, about 2 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1203 mg
  • Protein 31 g
  • Calories 294.0
  • Total fat 10 g
  • Cholesterol 83 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab Salad Melts with Cheddar

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