Crab Salad Melts with Cheddar 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



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


  • Iron 29.0
  • Folate 30.0
  • Calcium 18.0
  • Vitamin A 13.0
  • Vitamin C 53.0
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Crab Salad Melts with Cheddar