I love melts...they're so easy and filling, and it's certainly better than a boring 'ol sandwich for lunch. My favorite melt in all the world is this, which I shared over a year ago. I still make it at LEAST once a month.
Before making this I had never used canned crab meat. When I think 'canned seafood', I'm usually pretty grossed out, but this was really good (I'm a firm believer that mayonnaise makes everything better)! If you really have an issue with canned seafood, you can always get a little container of fresh crab meat from the seafood section of your grocery store. My Publix has a little refrigerated display next to the seafood case with things like seafood dips, salmon lox, and crab meat. I think I may try that next time I make this, just to see if there's a real difference.
Ok well, tomorrow is Thanksgiving, so everyone have a WONDERFUL drama-free family holiday!! (If only, right?) Here at our house we're keeping it super simple this year since it's just me, hubby, and the boy. No visitors! I'll be making a slimmed down version of a traditional Thanksgiving dinner, then we'll probably just take naps, and play board games (my favorite!). Well...till next time!
'Crab Melts'
Source: Adapted from Taste of Home
Ingredients
1 can (6 ounces) crab meat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
1 cup shredded cheddar cheese
Directions
1.In a small bowl, combine the crab, mayonnaise, celery and onion. Toast muffins in a toaster until they're lightly toasted (or you can place them on a greased baking sheet and broil them for 3-4 minutes)
2. Spread each muffin half with crab mixture. Top cheese and broil until bubbly.
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