Title: Open-Faced Crab Sandwich
Categories: Cheese Entree Fish Vegetable
Yield: 6 Servings
| 16 | oz | Cream Cheese; 2 Pks |
| 1/2 | c | Ginger Ale |
| 2 | tb | Onion; Grated |
| 2 | tb | Worcestershire Sauce |
| 13 | oz | Crab; 2 Cns |
| 6 | | English Muffins |
| 24 | oz | Cheddar; Md. Sliced, * |
| 12 | | Tomato Slices |
* Slice the cheese into 12 2-oz slices.
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Soften the cream cheese with the ginger ale. Mix in the onion,
Worcestershire sauce and crab. Split the muffins in half and place 2
heaping Tbls of the crab mixture on each half. Top with a slice of tomato
and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated
through and cheddar is melted. Serve hot.