Treat 'em to delicious San Francisco-style crab melt sandwiches—no matter where you live! Get out the canned crabmeat and we'll take it from there.
What You Need
Original recipe yields 6 servings
2 cans (6 oz. each) crabmeat, drained, flaked
3 green onion s, chopped
1/4 cup chopped red pepper s
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
6 slices sourdough bread (1/2 inch thick), toasted
1 cup loosely packed baby spinach leaves
3 KRAFT Big Slice Colby Jack Cheese Slice s, cut in half diagonally
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Let's Make It
Combine first 5 ingredients
Place toast slices in single layer on foil-covered baking sheet; top with spinach, crab mixture and cheese.
Broil, 6 inches from heat, 2 min. or until cheese is melted.
After draining the crabmeat, pick through the crabmeat to look for and discard any small shell particles that might be there.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.