Ingrédients pour Open Faced Crab Sandwich
- Pumpernickel Bread
- Crabmeat
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped scallions
- 1/4 cup finely chopped mushrooms
- Caraway Seed
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 4 slices of cooked bacon
- Cheddar Cheese
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Comment préparer Open Faced Crab Sandwich
- Preheat your broiler.
- Toast one side of 2 slices of your favorite bread under the broiler until golden brown. Watch carefully to prevent burning.
- In a medium bowl, gently combine 1 cup lump crab meat, 1/4 cup finely chopped celery, 2 tablespoons finely chopped scallions, 1/4 cup finely chopped mushrooms, 1 teaspoon caraway seeds, 2 tablespoons mayonnaise, and 1 tablespoon sour cream. Do not overmix.
- Place the toasted bread slices, toasted-side down, on a baking sheet.
- Spread the crab mixture evenly onto the untoasted side of each bread slice.
- Top each with 2 slices of crispy cooked bacon and 1 slice of your favorite cheese (cheddar, Swiss, or Gruyère recommended).
- Broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch closely to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
8g
Fat
71g
Carbs
7g
