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Source: Stop and Smell the Rosemary

Crab Sandwich
This delicious sandwich is sure to impress.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 5 minutes
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1 pound fresh lump crabmeat, shells removed
1 bunch green onions, minced
1 cup bread crumbs
8 ounces cream cheese, softened
1 cup mayonnaise
Juice of 1/2 lemon
2 to 4 tablespoons dry sherry
1/4 teaspoon cayenne pepper
salt
white pepper
6 English muffins, sliced and toasted
1 large tomato, sliced
Cheddar or Swiss cheese, sliced or shredded




Gently combine crabmeat, green onions, and bread crumbs in a large bowl. Set aside. Blend cream cheese, mayonnaise, lemon juice, sherry, and cayenne pepper in a separate bowl. Add cream cheese mixture to crabmeat mixture. Season with salt and pepper. Blend well.

Preheat broiler. Top English muffin slices with a tomato slice, a dollop of crab mixture, then cheese. Place on baking sheet and under broiler long enough to melt the cheese. (Can also bake at 350 degrees 10 minutes.) Serve immediately.


The best bread crumbs are made from leftover toasted French bread.


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