Crab Melts

Crab Melts

3 tablespoons mayonnaise
1/4 cup very finely chopped celery
3 tablespoons chopped green onions, divided
2 teaspoons fresh lemon juice
1 teaspoon Tony Chachere’s Original Creole Seasoning
1 can (6 ounces) crab meat, drained well
3/4 cup shredded cheddar cheese
4 slices of tomato (optional)
2 English muffins, split

Preheat broiler. In a medium bowl, whisk together mayonnaise, lemon juice and Tony Chachere’s Original Creole Seasoning. Mix in celery and 1 1/2 tablespoon green onions saving some of the onions for garnish. Gently fold in crab meat. Line baking sheet with foil. Place muffin halves on baking sheet and pop under the broiler for a minute or two, or until just lightly toasted. Remove from the oven. Spread each muffin half evenly with the crab mixture. Top each with with one slice of tomato. Next, top each with a few tablespoons of shredded cheddar cheese. Broil a couple minutes or until muffins are toasted, crab mixture is warm and cheese is melted. Top with remaining green onions and serve right away.

You can also use 1 cup fresh crab meat or 1 cup flaked or chopped artificial crab. For step-by-step pictures and instructions read my blog How to Make Dinner Easy with Crab Melt Sandwiches.

Makes: 4 open face sandwiches
Serves: 2 to 4
Prep Time: 10 minutes
Cook Time: 3 to 5 minutes

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