Open-Faced Crab Sandwich

Recipe Ingredients

16 oz	454g	Cream cheese - 2 pks
13 oz	369g	Crab - 2 cans
1/2 cup	118ml	Ginger ale
6		English muffins
2 tablespoons	30ml	Onion - grated
24 oz	681g	Cheddar; med. Sliced - *
2 tablespoons	30ml	Worcestershire sauce
12		Tomato slices

Recipe Instructions

* Slice the cheese into 12 2-oz slices.

Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab.

Split the muffins in half and place 2 heaping tbs of the crab mixture on each half.

Top with a slice of tomato and cheddar cheese. Bake at 350F for 10 minutes or until heated through and cheddar is melted. Serve hot.

Source:
Rums of Puerto Rico

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