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Open-Faced Seafood Sandwiches

Open-Faced Seafood Sandwiches
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.
4 ServingsPrep/Total Time: 25 min.

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 (4 ounces) 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

Directions

  • 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.
  • 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. Yield: 4 servings.
Nutrition Facts: 1 serving (2 each) equals 508 calories,
© Taste of Home 2013

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Open-Faced Seafood Sandwiches (continued)

Nutrition Facts: 31 g fat (13 g saturated fat), 185 mg cholesterol, 1,421 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein.
© Taste of Home 2013