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Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 508 calories, 31 g fat (13 g saturated fat), 185 mg cholesterol, 1,421 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein.
Originally published as Open-Faced Seafood Sandwiches in Country Woman May/June 2006, p44
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Reviewed on Dec. 10, 2011 by jmkasprak
I used all crab and forgot to buy the olives, but the melts still turned out well. It's a recipe that helps get a meal on the table quickly.
Reviewed on Sep. 21, 2008 by Aquarelle
These are really good! I had all of the ingredients on hand except for Dijon mustard, so I substituted honey mustard. My husband used up the leftover seafood filling the next day by toasting the English muffin halves, buttering them, spreading the filling over them and microwaving just long enough to get the cheese all nice and melty.
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