Open-faced crab-melt sandwiches
1 pound(s), or two 6 oz cans crab meat, drained
fat free mayonnaise
roasted red peppers (packed in water)
¼ cup(s), water-packed, minced
low-fat Swiss cheese
3 oz, 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. Yields 1 piece per serving.