Tuesday, April 6, 2010

Crab Meat Melt - recipe

It's spring and crabbing season is just around the corner.

Terry L.White’s Crab Meat Melt
Great for brunch, or lunch for two.

2 English Muffins
½ pound crab meat
6 slices Swiss cheese (We prefer Alpine Lace. You can double over the cheese slices, if you like, or if there are a lot of holes)
1 tbsp. Old Bay Seasoning

Split English Muffins, butter and place on a cookie sheet. Toast under broiler until they begin to brown.

Remove from oven. Top each muffin with crabmeat, a sprinkle or two of Old Bay (you may not need the whole tablespoon) and sliced Cheese. Place under broiler and watch carefully. Remove when cheese starts to bubble.

Contributed by Terry L. White, author of the CHESAPEAKE HARVEST, vol.1 of the Chesapeake Heritage Series...What happens when disgraced heiress is arrested for walking the streets of London and sentenced to serve an Indenture in Maryland Colony in the New World.

No comments:

Post a Comment