Open-Faced Crab-Melt Sandwiches
- Total Time
Meaty crab, dressed up with roasted peppers and a creamy dressing, is nestled under Swiss cheese in this creative take on a tuna melt.
lump crabmeat1 pound(s), or two 6 oz cans crab meat, drained
fat free mayonnaise⅓ cup(s)
roasted red peppers (packed in water)¼ cup(s), water-packed, minced
Dijon mustard2 tsp
table salt¼ tsp
black pepper¼ tsp
pumpernickel bread4 slice(s)
low-fat Swiss cheese3 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.