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    Mushroom Crab Melts


    Source of Recipe


    BBR

    Recipe Introduction


    Quick Cooking Sep/Oct
    Jean Bevilacqua - Rhododendron, Oregon**************"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 in the refrigerator.


    List of 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 imitation crabmeat
    1 cup (4 ounces) shredded Swiss cheese
    1/3 cup mayonnaise
    1/2 cup grated Parmesan cheese
    2 T butter or margarine, softened
    6 English muffins, split
    Dash each cayenne pepper and paprika

    Recipe



    In a skillet cook bacon over medium heat until crisp, remove to paper towels. Drain, reserving 2 Tablespoons drippings. Saute mushrooms and ion in drippings until tender. In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon.

    Spread butter over muffin halves. top with crab mixture; sprinkle with cayenne pepper and paprika. Place on an ungreased baking sheet. Bake at 400 for 10-25 minutes or until lightly browned.

    Yield: 6 servings

 

 

 

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