Grammy's Kitchen · Bagels · Crabby Bagels
One of 76 bagels recipes we measured
from www.tasteofhome.com
It ranks #1 of 76 for char depth among the bagels recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 66% |
| salt | 0% | 2% |
| yeast | 0% | 1% |
| total sugar | 0% | 5% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
| 56 g | 1/2 cup shredded cheddar cheese |
| 25 g | 1/4 cup finely chopped celery |
| 58 g | 1/4 cup sour cream |
| 4 g | 3/4 teaspoon Worcestershire sauce |
| 2 g | 1/4 teaspoon salt |
| 600 g | 4 onion bagels, split |
| 85 g | 3 ounces cream cheese, softened |
| 4 lettuce leaves |
Method: 1 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.