OPEN FACED CRAB SANDWICHES
My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
- Slice tomatoes into eight slices.
- On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
- Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
- Return to oven and broil until cheese browns. (3-5 minutes).
Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4
OPEN-FACED ASPARAGUS SANDWICH
Provided by Food Network
Categories main-dish
Time P2DT2h15m
Yield 10 sandwiches
Number Of Ingredients 22
Steps:
- For the hops oil: Fill a glass bottle to the top with the hops, about 4 cups depending on the size of the bottle. Zest and juice 10 of the lemons and reserve for the citrus shallot dressing. Juice the remaining 2 lemons and reserve 1/2 cup juice for the hummus. Slice the lemon rinds and add them to the bottle. Add the olive oil until the bottle is full. Turn the bottle upside down so the hops and rinds float upwards, infusing the oil. The longer the oil sits, the stronger the flavor. Infuse for a minimum of 48 hours, turning the bottle several times a day.
- For the hummus: Pour the beans into a large stockpot. Cover with cold water until the water line is about 3 inches above the beans. Partially cover the stockpot with a lid and bring the water to a boil over medium-low heat. Simmer the beans slowly so they don't crack and break, stirring occasionally, about 45 minutes. If the water has been completely absorbed but the beans don't seem tender, add a bit of warm water and continue cooking to the desired texture. Drain any excess water and pour the beans onto a cookie sheet in an even layer to cool.
- For the citrus shallot dressing: Add the orange zest and juice to a mixing bowl with the reserved zest and juice of 10 lemons. Add the olive oil and shallots and use a whisk or blender to mix together. Refrigerate until using.
- To finish the hummus, puree the basil and garlic in a blender or food processor. Add the cooled beans and process. While the blender is running, gradually add the reserved 1/2 cup lemon juice and the olive oil. Add salt and pepper to taste. Refrigerate until using.
- For the roasted red bell peppers: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs, until all sides are charred black, 7 to 10 minutes. Let cool for 15 minutes. Peel the peppers, removing the skins, seeds and stems. Dice the peppers, drizzle with olive oil and season with salt. Set aside.
- For the sandwiches: Prepare a grill to medium-high heat.
- Drizzle olive oil over the asparagus spears and red onion slices. Season with salt and pepper. Grill the vegetables about 1 minute per side. Grill each side of the ciabatta halves until lightly browned.
- To assemble: Spread a small amount of hummus in the middle of each plate to keep the sandwich from sliding around when fully assembled. Place a grilled ciabatta half on top of the hummus and spread a generous amount of hummus on top of each ciabatta half, about 1/4 cup. Add some roasted red bell peppers and grilled red onions.
- In a small bowl, toss the arugula in the citrus shallot dressing. Pile up some arugula on top of each bread piece, followed by 4 spears of grilled asparagus. Finish with the pear tomatoes and sliced Fresno chiles. Lightly drizzle the hops oil over the sandwiches. Season with salt and coarsely ground black pepper.
OPEN-FACED TUNA MELTS
Casting about for a way to get your family to eat more fish? These simple open-faced sandwiches are rich in healthy omega-3 oils and flavor! "I've enjoyed this recipe for 20 years and usually serve it for Sunday lunch." Alice Strapp-Meister - New Ross, NS
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-5 minutes or until lightly browned and cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 833mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
OPEN-FACE CRAB CIABATTA
I love the smoked almonds in this. They just make it special. This is perfect when you want a something thats a quick and easy. You can use this for appetizers or lunch
Provided by Annacia
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl combine crab salad, smoked almonds or trail mix, and rosemary.
- To serve, spread on toasted ciabatta or French bread slices. Makes 6 servings.
Nutrition Facts : Calories 68.8, Fat 6.1, SaturatedFat 0.5, Sodium 0.1, Carbohydrate 2.2, Fiber 1.4, Sugar 0.6, Protein 2.5
OPEN-FACED CRAB MELTS
"Over the years, I've seen these versatile sandwiches please guests at occasions from fancy teas to last-minute suppers," writes Florence McClelland, Fredonia, New York. "To serve them as appetizers, I add some chili sauce and a little prepared horseradish to the crab mixture," she notes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Broil English muffins 4-6 in. from the heat for 2-3 minutes or until golden brown. , In a large bowl, combine the mayonnaise, lemon juice, pepper and tarragon; stir in crab. Spread over each muffin half; sprinkle with cheddar cheese. Broil for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 411 calories, Fat 24g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 676mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.
QUICK AND EASY CRAB MELTS
Crab Melts are a fast, easy and delicious way to enjoy fresh or canned crab meat, perfect as a meal in themselves or sliced as finger food at parties.
Provided by April J Harris
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Put the French bread or ciabatta bread halves in the oven on a baking sheet at about 350°F (175°C) or under the broiler or grill for five minutes or until they are beginning to take on a bit of colour.
- Meanwhile, mix the crab meat with the mustard, red pepper, and celery.
- Add crème fraîche or sour cream as well as salt and pepper to taste. Mix together gently.
- Divide the crab mixture between the pieces of bread and top with the cheese slices.
- Return the crab and cheese topped bread to the oven for five to ten minutes, or place under the broiler or grill, until the cheese is bubbling and brown.
- The cheese gets very hot, so allow these to cool a bit before serving one half of the panini or ciabatta to each person, or cutting into small pieces to serve as hors d'oeuvres.
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