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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I received this recipe from my grandmother. The rich open-faced treats are great with a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator. Ingredients:
3 bacon strips, diced |
1 cup sliced fresh mushrooms |
1/4 cup chopped onion |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat |
1 cup (4 ounces) shredded swiss cheese |
1/2 cup mayonnaise |
1/3 cup grated parmesan cheese |
2 tablespoons butter, softened |
6 english muffins, split |
dash each cayenne pepper and paprika |
Directions:
1. Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onion in drippings until tender.
2. In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon.
3. Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet.
4. Bake 10-15 minutes or until lightly browned. Yield: 6 servings.
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