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Mushroom Crab Melts Recipe

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This recipe for Mushroom Crab Melts, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Hlabse
Added: Thursday, April 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 bacon strips, diced
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (6 oz) crabmeat, drained, flaked and cartilage removed
1 cup (4 oz) shredded Swiss cheese
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
2 tbsp butter or margarine, softened
6 English muffins, split
Dash each cayenne pepper and paprika

Directions:
Directions:
In a skillet, cook bacon over medium heat until crisp; remove
to paper towels. Drain, reserving 2 tbsp drippings. Saute
mushrooms and onion in drippings until tender. In a large
bowl, combine the crab, cheese, mayonnasie, mushroom
mixture, Parmesan cheese and bacon.
Spread butter over muffin halves. Top with crab mixture;
sprinkle with cayenne and paprika. Place on an ungreased
baking sheet. Bake at 400 F for 10-15 minutes. Cut into 3 or 4
pieces and serve as an appetizer.

Number Of Servings:
Number Of Servings:
12 for appetizer
Preparation Time:
Preparation Time:
1 hour plus a couple of hours in refrigerator
Personal Notes:
Personal Notes:
If you don't cut the muffins, this could be served as a very nice
luncheon entree with a garden salad.

 

 

 

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