Name: Open-Faced Seafood Sandwiches
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 English muffins, split and toasted -; 3 tablespoons butter, melted -; 1 can (6 ounces) lump crabmeat, drained -; 1 can (6 ounces) small shrimp, rinsed and drained -; 1 cup shredded cheddar cheese, divided -; 1/2 cup chopped celery -; 1/2 cup chopped ripe olives -; 1 tablespoon minced fresh parsley -; 1/4 cup mayonnaise -; 1 teaspoon lemon juice -; 1/2 teaspoon Dijon mustard -; 1/2 teaspoon Worcestershire sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Open-Faced Seafood Sandwiches

1. 4 English muffins, split and toasted -

2. 3 tablespoons butter, melted -

3. 1 can (6 ounces) lump crabmeat, drained -

4. 1 can (6 ounces) small shrimp, rinsed and drained -

5. 1 cup shredded cheddar cheese, divided -

6. 1/2 cup chopped celery -

7. 1/2 cup chopped ripe olives -

8. 1 tablespoon minced fresh parsley -

9. 1/4 cup mayonnaise -

10. 1 teaspoon lemon juice -

11. 1/2 teaspoon Dijon mustard -

12. 1/2 teaspoon Worcestershire sauce -

How to cook deliciously - Open-Faced Seafood Sandwiches

1. Stage

Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat.

2. Stage

Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.