I have been still working on various dishes and thought you all might like this one. The goal again was to duplicate a dish at the Stonehouse that is served during lunches that I love and it's real close to the original. I also made homemade Baked French Onion soup and served that with it. Joy's friend Nancy had asked me for the recipe so here it is:
Open faced crab sandwiches with tomato
3 english muffins- split, toasted, and buttered
6 oz. canned crab- I like the one that has leg meat- (you can find it at Walgreen's)
1 cup of shredded swiss cheese
1/4 cup of mayonnaise(you could use sour cream- I haven't tried it though)
1 tsp. of lemon juice
1/2 tsp. Worchestershire sauce
6 thin slices of fresh tomato
3-4 oz of monterey jack cheese, sliced
paprika
garlic salt(optional)
Split and toast the muffins, butter if desired. Arrange on pan to broil. In medium bowl, combine first five ingredients. Top each muffin with a slice of tomato and some of the crab mixture. Top with monterey jack cheese and sprinkle with paprika and garlic salt. Broil about 5 inches from heat for 3-5 minutes or until the cheese is melted and golden. Makes six open faced sandwiches or 3 servings.
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3 comments:
Gina I made these sandwitches today for lunch...they were a big hit with all 7 of us!!! I will definately make them many more times. Thanks for the reciepe....I think I will call them the "crabby englishman".Jaasper2cat
Gina I made these sandwitches today for lunch...they were a big hit with all 7 of us!!! I will definately make them many more times. Thanks for the reciepe....I think I will call them the "crabby englishman".
Oooh, I like the name! I'm glad you liked them. Another twist if you wanted- like if you double the recipe- put one can of shrimp and one can of crab- I think I'm going to try that next.
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