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Crab Salad Melts From Giant Eagle By Eating Well


UPDATED: Wednesday May 15, 2013 1:43 PM

Ingredients

  • 3 asparagus spears or 12 snow peas, trimmed and thinly sliced (about 1/3 cup)
  • 8 oz. 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 tsp. lemon juice
  • 1 Tbsp. low-fat mayonnaise
  • 1/4 tsp. Old Bay seasoning
  • 2-5 dash hot sauce
  • Freshly ground pepper to taste
  • 4 whole-wheat English muffins, split and toasted
  • 1/2 cup shredded Swiss cheese

 

Recipe Directions:

Place rack in the upper third of the oven; preheat broiler.

Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 teaspoon water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste and pepper; stir to combine.

Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous 1/4 cup of the crab salad on each muffin half and sprinkle each with 1 tablespoon cheese. Broil until the cheese is melted, 3 to 6 minutes.