Open-Faced Crab Sandwich

Name: Open-Faced Crab Sandwich
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 16 ounces cream cheese, 2 Pks; 1/2 cup ginger ale; 2 tablespoons onions, Grated; 2 tablespoons Worcestershire sauce; 2 (6 1/2 ounce) cans crabmeat; 6 English muffins; 24 ounces cheddar cheese, Sliced into 12 2-oz slices; 12 slices tomatoes

Submitted by Fluffy

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Ready In:: 10mins
Ingredients:: 8
Serves:: 6

ingredients

16 ounces cream cheese, 2 Pks
¹⁄₂ cup ginger ale
2 tablespoons onions, Grated
2 tablespoons Worcestershire sauce
2 (6 1/2 ounce) cans crabmeat
6 English muffins
24 ounces cheddar cheese, Sliced into 12 2-oz slices
12 slices tomatoes

directions

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.

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Reviews

Absolutely delicious. This makes a great hot sandwich, and the filling is also very good cold with crackers. It made more than enough filling for 6 English muffins, too, so you'll have extra filling to enjoy. Thanks for the recipe!

Aunt Cookie