Open-Faced Crab Sandwich

Course : Seafoods
Serves: 6
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16 ounces cream cheese -- 2 pks
13 ounces crab -- 2 cans
1/2 cup ginger ale
6 medium English muffins
2 tablespoons onion -- grated
24 ounces Cheddar cheese sliced
2 tablespoons Worcestershire sauce
12 slices tomato slices

Preparation / Directions:

* Slice the cheese into 12 2-oz slices. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping tbs of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350F for 10 minutes or until heated through and cheddar is melted. Serve hot.

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