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.