Open-Faced Crab Sandwich

     16 oz Cream cheese; 2 pks
    1/2 c  Ginger ale
      2 ts Onion; grated
      2 ts Worcestershire sauce
     13 oz Crab; 2 cns
      6 ea English muffins
     24 oz Cheddar; md. sliced, *
     12 ea Tomato slices
  *      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 Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot.


Yield: 6 Servings