Crabby Asparagus Melts

Crab with melted cheese is always a winning combination.  The addition of asparagus and whole wheat sandwich thins help lighten this dish.

Recipe adapted from Food Network

Ingredients:

1 pound jumbo lump crabmeat

4 tablespoons plain nonfat Greek yogurt

4 teaspoons Dijon mustard

1/2 teaspoon paprika

1 teaspoon Old Bay seasoning

4 teaspoons fresh lemon juice

2 scallions sliced

1 bunch asparagus trimmed and halved lengthwise

Sandwich thins, English muffins, or Texas Toast

Shredded and sliced cheese (Monterey Jack, Pepper Jack, Cheddar, Colby Jack, etc…)

Butter/margarine

Salt

Directions:

1. Bring a large pot of salted water to a boil.  Blanch the asparagus by cooking for 1-2 minutes.  Immediately transfer to an ice bath or freezer to stop the cooking.  Cut in half once cool.
2. Mix crabmeat with yogurt, mustard, paprika, Old Bay, lemon juice, and scallions with a pinch of salt in a bowl. 
3. Preheat the boiler.  Lightly spread butter on the sandwich thin/toast/muffin.  (Or spray with nonfat Butter spray)  Place on a baking sheet.  Broil for 2-3 minutes. 
4. Remove from the oven and top with the crab mixture spreading it to the edges.  Sprinkle with shredded cheese.
5. Layer the asparagus on top of the cheese.  Season with salt and pepper.
6. Top with sliced cheese.
7. Broil on high 4 minutes.
8. Enjoy!