Mushroom Crab Melts |
| Name: |
Lana LaVine |
| Base: |
Portsmouth Medical Center |
| Recipe: |
In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onion drippings until tender. In a large bowl, combine the crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon.
Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet. Bake at 400 for 10-15 minutes or until lightly browned. Yield: 6 servings.
3 bacon strips
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (6 oz.)crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
1 cup (4 oz.) shredded Swiss cheese
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, softened
6 English muffins, split
Dash each cayenne pepper and paprika |
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