MUSHROOM CRAB MELTS

Mushroom Crab Melts image

I received this recipe from my grandmother. The rich open-faced treats are a favorite main dish alongside a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator. -Jean Bevilacqua, Rhododendron, Oregon

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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Ingredients

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

Steps:

Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain drippings from skillet, reserving 2 tablespoons. Saute mushrooms and onion in drippings until tender. , In a large bowl, combine crab, Swiss cheese, mayonnaise, 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 until lightly browned, 10-15 minutes.

Nutrition Facts : Calories 485 calories, Fat 33g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 710mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.