Rating: 4.5 stars
4 Ratings
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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.

Source: EatingWell Magazine, March/April 2009




Ingredient Checklist


Instructions Checklist
  • 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 1/4 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.

Nutrition Facts

1 sandwich
258 calories; protein 22g; carbohydrates 30.3g; dietary fiber 5.1g; sugars 6.6g; fat 6.6g; saturated fat 2.7g; cholesterol 53.4mg; vitamin a iu 616.3IU; vitamin c 15.8mg; folate 61.7mcg; calcium 333mg; iron 2.1mg; magnesium 57.1mg; potassium 239.1mg; sodium 538.9mg; thiamin 0.2mg; added sugar 4g.

2 starch, 1/2 vegetable, 2 lean meat