Thursday, June 10, 2010

Terry L. White's Crab Meat Melt - recipe

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

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 CHESAPEAKE HARVEST.

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