Open Faced Crab Sandwiches Recipes

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OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

OPEN FACED CRAB SANDWICHES



Open Faced Crab Sandwiches image

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
1/3 cup mayonnaise (reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
2 tomatoes
4 sourdough English muffins, split

Steps:

  • Preheat broiler.
  • In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
  • Slice tomatoes into eight slices.
  • On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
  • Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
  • Return to oven and broil until cheese browns. (3-5 minutes).

Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4

OPEN FACED CRAB SALAD SANDWICH



Open Faced Crab Salad Sandwich image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the sauce: Mix the mayonnaise with the ketchup and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
  • To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
  • Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
  • Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

OPEN FACED CRAB SANDWICH



Open Faced Crab Sandwich image

Make and share this Open Faced Crab Sandwich recipe from Food.com.

Provided by MarieRynr

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices pumpernickel bread
8 ounces crabmeat
2 stalks celery, chopped fine
4 scallions, chopped
5 -6 mushrooms, sliced
1 teaspoon caraway seed
3 -4 tablespoons mayonnaise
2 -3 tablespoons sour cream
8 slices bacon, fried and drained
4 slices cheddar cheese

Steps:

  • Toast bread under the broiler on one side only.
  • Place toasted sidedown on cookie sheet.
  • Combine crab meat, celery, scallions, mushrooms, caraway seeds, mayonnaise and sour cream.
  • Spread mixture on untoasted side of bread; top with 2 slices bacon and a slice of cheese.
  • Broil until cheese melts and bubbles.

Nutrition Facts : Calories 518.2, Fat 36.2, SaturatedFat 14.2, Cholesterol 89.5, Sodium 1341.1, Carbohydrate 21.4, Fiber 3.2, Sugar 2.1, Protein 26.9

OPEN-FACED SEAFOOD SANDWICHES



Open-Faced Seafood Sandwiches image

Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 English muffins, split and toasted
3 tablespoons butter, melted
1 can (6 ounces) lump crabmeat, drained
1 can (6 ounces) small shrimp, rinsed and drained
1 cup shredded cheddar cheese, divided
1/2 cup chopped celery
1/2 cup chopped ripe olives
1 tablespoon minced fresh parsley
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

Steps:

  • Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

OPEN FACE MOZZARELLA SANDWICH



Open Face Mozzarella Sandwich image

This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.

Provided by Julia Monroe

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

4 slices Italian bread
4 slices ripe tomato
4 leaves fresh basil
4 slices fresh mozzarella cheese
2 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  • Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g

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