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Crab Salad Melts

25 mins to make • Serves 4


8 oz Crabmeat


3 Asparagus spears
1/3 cup Celery
1/4 cup Red bell pepper
1 Scallion


7 Hot sauce
4 tsp Lemon juice
1 tbsp Mayonnaise, low-fat

Baking & Spices

1/4 tsp Old bay seasoning
1 Pepper, Freshly ground

Bread & Baked Goods

4 English muffins, whole-wheat


1/2 cup Swiss cheese
  • Jess Kayama

    CRAB SALAD MELTS (251 calories, 629 mg sodium, 30 g carbs, 22 g protein): 3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup), 8 ounces crabmeat, any shells or cartilage removed, 1/3 cup finely chopped celery, 1/4 cup finely chopped red bell pepper,1 scallion, finely chopped, 4 teaspoons lemon juice 1 tablespoon low-fat mayonnaise,1/4 teaspoon Old Bay seasoning,2-5 dashes hot sauce,Freshly ground pepper, 4 whole-wheat English muffins, split and toasted, 1/2 cup shredded Swiss cheese. PREPARATION: 1. 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.

  • Katie Laplante

    Protein-Packed Lunch Recipes | Eating Well - Crab Salad Melts

  • shamrocknanna

    Fresh Asparagus Recipes | Eating Well crab salad melts with asparagus

  • Debbie Bellin

    Crab Salad Melts and 30 Light Lunches from Eating Well

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