Open-Faced Crab-Melt Sandwiches Recipe - Cooking Index
Open-Faced Crab-Melt Sandwiches Recipe - Cooking Index
Meaty crab, dressed up with roasted peppers and a creamy dressing, is nestled under Swiss cheese in this creative take on a tuna melt.
Type: Fish, Shellfish| 1 lb | 454g / 16oz | Lump crabmeat |
| = (or two 6-oz cans crab meat, drained) | ||
| 1/3 cup | 78ml | Fat-free mayonnaise |
| 1/4 cup | 23g / 0.8oz | Water-packed roasted red peppers - minced |
| 2 teaspoons | 10ml | Dijon mustard |
| 1/4 teaspoon | 1.3ml | Table salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 4 | Pumpernickel bread | |
| 3 oz | 85g | Low-fat Swiss cheese |
| = (four 3/4-oz slices) |
Preheat broiler.
Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to combine. Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese.
Broil until cheese is golden and bubbly, about 1 to 2 minutes.
This recipe yields 4 servings.
Points® Value: 5
Source:
Weight Watchers at http://www.weightwatchers.com
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