Mushroom Crab Melts


3 bacon strips, diced
1 c. sliced fresh mushrooms
One-fourth c. chopped onion
1 (6-oz.) can crabmeat, drained, flaked & cartilage removed or 1 c. chopped imitation crabmeat
1 c. (4 oz.) shredded Swiss cheese
One-half c. mayonnaise
One-third c. grated Parmesan cheese
2 T. butter or margarine, softened
6 English muffins, split
Dash each cayenne pepper & paprika

In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute mushrooms and onion in drippings until tender. In a large bowl, combine the crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon. Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet. Bake at 4000 for 10-15 minutes or until lightly browned. Yield: 6 servings. Cut into quarters to serve as hors d'oeuvres.

— by Carolyn P. Hoover in Recipes and Remembrances published by Jackson Street United Methodist Church in Brookhaven