Open-Faced Crab Portobello Sandwich
in Bacon, Crab, Dijon mustard, English muffins, Entree, Fish/Seafood, Mushrooms, Olives, Onions, Parmesan, Swiss cheese on Thursday, November 3, 2011
Last evening, I put the tuna aside and thought crab meat. Adding Portobello mushrooms, bacon, swiss cheese and a few other ingredients, it has the makings of a tasty dish that is a change of pace. This recipe has what it takes for a yummy lunch, a light delicious supper or cut into pieces, a savory appetizer. It’s a great recipe and it just may become your favorite sandwich!
Open-Faced Crab Portobello Sandwich
Ingredients:
4 slices bacon, cooked and crumbled
2 large Portobello mushrooms
¼ c. finely chopped onions
1 c. crabmeat, shredded
1 c. swiss cheese, shredded
1/3 c. grated parmesan cheese
½ c. may0nnaise
½ t. Dijon mustard
8 large green or black olives, sliced
4 halves English muffins
¼ t. cayenne pepper
Cook bacon crisp.
Slice mushrooms thick, total 4 slices.
Saute mushrooms and onions in drippings.
Remove mushroom slices, set aside.
Mix onion with bacon.
Mix crab, swiss and parmesan cheese and mustard with mayonnaise.
Add bacon, onion mixture.
Top each muffin with one Portobello.
Spread ¼ of crab mixture on each muffin.
Top with sliced olives and cayenne pepper.
Place on cookie sheet.
Bake at 400 degrees for 15 minutes, till hot.
Serve and enjoy!
This entry was posted on Thursday, November 3, 2011 at 7:09 AM and is filed under Bacon, Crab, Dijon mustard, English muffins, Entree, Fish/Seafood, Mushrooms, Olives, Onions, Parmesan, Swiss cheese. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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