This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including pouches or cans if that’s the only available to you. Serve with a tossed salad.
Crab Salad Melts
Makes 4 servings
Total time: 25 minutes
3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
8 ounces crabmeat, any shells or cartilage removed
1/3 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 scallion, finely chopped
4 teaspoons lemon juice
1 tablespoon low-fat mayonnaise
1/4 teaspoon Old Bay seasoning
2-5 dashes hot sauce
Freshly ground pepper, to taste
4 whole-wheat English muffins, split and toasted
1/2 cup shredded Swiss cheese
1. Place rack in the upper third of the oven; preheat broiler.
2. Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste, and pepper; stir to combine.
3. Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.
Nutrition per serving: 251 calories; 6 g fat ( 3 g sat , 1 g mono ); 52 mg cholesterol; 30 g carbohydrates; 22 g protein; 5 g fiber; 629 mg sodium; 234 mg potassium.