Cancun Crab
A flavorful crab dish featuring seasoned crab mixture layered with tomato slices on toasted English muffins, topped with cheese—perfect for brunch or a casual appetizer.
Ingredients
- 1 medium red pepper, diced ⓘ
- 1 medium onion, diced ⓘ
- butter ⓘ
- 3 (6 oz.) cans crab ⓘ
- 2 eggs ⓘ
- 3/4 cup seasoned bread crumbs ⓘ
- 1 heaping tablespoon mayonnaise ⓘ
- 3 tablespoons Dijon mustard ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 teaspoon cayenne pepper ⓘ
- 8 drops Tabasco ⓘ
- 4 English muffins, split and toasted ⓘ
- 2 ripe tomatoes, sliced 1/4-inch thick ⓘ
Instructions
- Saute red pepper and onion in butter until tender.
- Mix the sautéed vegetables with crab, eggs, bread crumbs, mayonnaise, mustard, pepper, cayenne, and Tabasco.
- Split and toast English muffins.
- Place a tomato slice on each muffin half.
- Scoop the crab mixture onto each tomato-topped muffin half.
- Top with a slice of Swiss cheese.
- Place the prepared muffins on a baking sheet and bake until the cheese melts and the mixture is heated through.
Tips & Substitutions
For a creamier texture, consider adding a bit more mayonnaise or a splash of cream. If you want to spice it up, feel free to adjust the cayenne pepper or add more Tabasco. You can substitute the crab with shrimp or lobster for a different flavor. Make sure to use fresh ingredients for the best taste, and serve immediately after baking for maximum enjoyment.
Serving Suggestions
Serve these Cancun Crab muffins as a delightful appetizer or a main dish alongside a fresh green salad or steamed veggies. They pair beautifully with Baked Potatoes With Shrimp Sauce for a seafood-themed dinner. For a more casual setting, consider serving them with a side of crispy potato wedges or coleslaw.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the crab-topped muffins on a baking sheet and warm them in a preheated oven at 350°F until heated through, about 10-15 minutes. Avoid microwaving, as it can make the muffins soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cancun Crab contains roughly 1143 calories, with 29g protein, 111g carbohydrates, and 82g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (212% of the Daily Value), and dietary fiber (138% of the Daily Value). Note that it is relatively high in sodium, at 711mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh crab instead of canned?
Yes, using fresh crab meat will enhance the flavor significantly. Just make sure to cook it thoroughly before mixing it in with the other ingredients. Fresh crab can be a bit more delicate, so handle it gently.
What can I substitute for English muffins?
If you don't have English muffins, you can use split bagels, pita bread, or even slices of crusty bread as a base. Just ensure they are toasted to provide a sturdy foundation for the crab mixture.
How can I make this recipe gluten-free?
To make this dish gluten-free, substitute the seasoned bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Be sure to check that the mayonnaise and mustard are also gluten-free, as some brands may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).