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Crab Salad Melts
Crab Salad Melts
6 Reviews
From: EatingWell Magazine, March/April 2009
This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about ⅓ cup)
- 8 ounces crabmeat, any shells or cartilage removed
- ⅓ cup finely chopped celery
- ¼ cup finely chopped red bell pepper
- 1 scallion, finely chopped
- 4 teaspoons lemon juice
- 1 tablespoon low-fat mayonnaise
- ¼ teaspoon Old Bay seasoning
- 2-5 dashes hot sauce
- Freshly ground pepper, to taste
- 4 whole-wheat English muffins, split and toasted
- ½ cup shredded Swiss cheese
Preparation
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Active
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Ready In
- Place rack in the upper third of the oven; preheat broiler.
- Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste and pepper; stir to combine.
- Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous ¼ cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: 1 sandwich
- Per serving: 258 calories; 7 g fat(3 g sat); 5 g fiber; 30 g carbohydrates; 22 g protein; 62 mcg folate; 53 mg cholesterol; 7 g sugars; 4 g added sugars; 616 IU vitamin A; 16 mg vitamin C; 333 mg calcium; 2 mg iron; 539 mg sodium; 239 mg potassium
- Nutrition Bonus: Calcium (33% daily value), Vitamin C (27% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 starch, ½ vegetable, 2 lean meat
Reviews 6
February 20, 2013
By: EatingWell User
Quick easy & versatile
Made these for the first time tonight & will for sure make again. Used shredded carrots in place of asparagus only because we didn't have any on hand. Still had great flavor. Amped up the hot sauce and tasted great! Husband loved. Used light English muffins and feel full and satisfied.
Pros: Snap to put together
May 07, 2010
By: EatingWell User
Actually these were great, I switched the seasonings a bit. I used Mrs. Dash Tomato Basil Garlic, a bit of Sea Salt and some chopped garlic and it was superb!
April 29, 2010
By: wvubenji
I used light miracle whip instead of Mayo and thought it tasted great
March 09, 2010
By: EatingWell User
Yummy, these melts look delicious--perfect for a light spring meal. Can't wait to try!
March 08, 2010
By: EatingWell User
bleh... bland and not very filling.
December 08, 2009
By: EatingWell User
These little melts were pretty good. I would add a little kosher salt because you can't really taste the Old Bay. Other than that, they were light-tasting but suprisingly filling.
