Tuesday, October 14, 2008

Crab & Herb Spread

Crab & Herb Open-Faced Bagel Sandwich

I found this great bagel shop here in Omaha. It's called the Bagel Bin. Kosher, fresh-made bagels everyday. The family is from New York and moved here in the 1970s so these are authentic, good bagels. Their website http://www.bagelbin.com/ has a cool video of the bagel making process. It is very dramatic with music...I love it! And they sell a bakers dozen for only $6.00! Such a steal...I would pay much more!

I made a crab & herb spread to smear all over my egg and poppy seed bagel and topped with slices of English cucumbers and grape tomatoes. I would have loved sprouts on top, too but did not have any in the fridge. This spread is so easy to make and you can make these open-faced bagel sandwiches for a simple lunch or serve them at your next party. You can also serve the spread in a bowl and toast your bagels and cut them up into chunks and serve them on a platter around your spread for your guests to eat like a dip!
Crab & Herb Spread:
12 oz whipped cream cheese
2 tablespoons finely chopped green onions or chives
1 tablespoon finely chopped red bell pepper
1/4 teaspoon garlic powder or granulated garlic
1/4 teaspoon dried onion or onion powder (optional)
1 can (6 oz) crab meat
pinch salt & pepper

Start off with finely chopping some fresh green onions. You can use chives instead if you'd like.

Add all your ingredients in the cream cheese and mix well.
Spread the crab dip all over the toasted bagel and top with cucumbers and tomato slices.
This sandwich was sooooo good!!!!
And took less than five minutes to make!!!!
Put the leftover spread in the fridge and eat it for a snack with crackers!

4 comments:

amy turn sharp of doobleh-vay said...

you know I love this one! We ate so many good bagel sammies in college!!!
I will make this for Finn!

Helene said...

I love bagels. I used to go buy bagels, in Montreal, directly where they make them.

Louise Wyers said...

Hello, my name is Louise, known widely as “chiff0nade” or “therealchiffonade.”

I am a Professional Chef (graduated from Peter Kump’s Culinary University) and the Senior Adviser for SeriousEats website.

My job is to warn you about the TasteSpotting Troll and his attempts to shut down all of the food blogs in the universe.

You can read about him here: http://profile.myspace.com/docchuck

Louise Wyers
Clearwater, Florida
(727) 467-9009

MrsDocChuck said...

My husband and I are on a fixed disabilty income (mental) so we can't afford "real" crabmeat any more but have decided that artificial crab (often called "krab") is a perfectly fine replacement.

I made this recipe for bruch recently and it was a huge hit.

Thank you very much.