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Open-Faced Crab Sandwich


  • 16 oz Cream Cheese; 2 Pks
  • 13 oz Crab; 2 Cns
  • 1/2 c  Ginger Ale
  • 6 ea English Muffins
  • 2 tb Onion; Grated
  • 24 oz Cheddar; Md. Sliced,
  • 2 tb Worcestershire Sauce
  • 12 ea Tomato Slices
  • Slice the cheese into 12 2-oz slices.


  1. Soften the cream cheese with the ginger ale.  Mix in the onion,  Worcestershire sauce and crab.  Split the muffins in half and place 2  heaping Tbls of the crab mixture on each half.  Top with a slice of tomato
    and cheddar cheese.  Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted.  Serve hot.

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