Title: Open-faced crab sandwich
 Categories: Cheese, Main dish, Seafood
      Yield: 6 Servings
 
     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.