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Ingredients

• 3 asparagus spears, or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
• 8 ounces crabmeat, any shells or cartilage removed
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1 scallion, finely chopped
• 4 teaspoons lemon juice
• 1 tablespoon low-fat mayonnaise
• 1/4 teaspoon Old Bay seasoning
• 2-5 dashes hot sauce
• Freshly ground pepper, to taste
• 4 whole-wheat English muffins, split and toasted
• 1/2 cup shredded Swiss cheese

Description

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 Tosse

Eating Well