Open-Faced Crab Portobello Sandwich

Last evening, I put the tuna aside and thought crab meat. 

With black olives...

Adding Portobello mushrooms, bacon, Swiss cheese and a few other ingredients, it has the makings of a tasty dish that is a change of pace.  

This recipe has what it takes for a yummy lunch, a light delicious supper or cut into pieces, a savory appetizer.  It’s a great recipe and it just may become your favorite sandwich!

With green olives...

Open-Faced Crab Portobello Sandwich


4 slices bacon, cooked and crumbled
2 large Portobello mushrooms
¼ c. finely chopped onions
1 c. crabmeat, shredded
1 c. Swiss cheese, shredded
1/3 c. grated Parmesan cheese
½ c. may0nnaise
½ t. Dijon mustard
8 large green or black olives, sliced
4 halves English muffins
¼ t. cayenne pepper


Cook bacon crisp.
Slice mushrooms thick, total 4 slices.
Saute mushrooms and onions in drippings. 
Remove mushroom slices, set aside. 
Mix onion with bacon.
Mix crab, Swiss and Parmesan cheese and mustard with mayonnaise.
Add bacon, onion mixture.
Top each muffin with one Portobello.
Spread ¼ of crab mixture on each muffin.
Top with sliced olives and cayenne pepper.
Place on cookie sheet.
Bake at 400 degrees for 15 minutes, till hot.

Serve and enjoy!


  1. Yum, I am looking at this at 11:58 and thinking, isn't it time for lunch?

    Thanks for sharing.

  2. KK, it is yummy! Glad it whetted your appetite and hope you had a great lunch! Thanks for the visit!


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