This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat--including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.
asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
crabmeat, any shells or cartilage removed
finely chopped celery
finely chopped red bell pepper
scallion, finely chopped
Old Bay seasoning
Freshly ground pepper, to taste
whole-wheat English muffins, split and toasted
shredded Swiss cheese
Place rack in the upper third of the oven; preheat broiler
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.
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.
Calories 251, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Cholesterol 52 mg, Sodium 629 mg, Carbohydrate 30 g, Fiber 5 g, Protein 22 g, Potassium 234 mg. Daily Values: Vitamin C 20%, Calcium 33%. Exchanges: Starch 2, Vegetable 0.5, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet