Show Subscription Form

Open-Faced Seafood Sandwiches Recipe
Open-Faced Seafood Sandwiches Recipe photo by Taste of Home

Open-Faced Seafood Sandwiches Recipe

Read Reviews
4.5 2
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (2 each) equals 508 calories, 31 g fat (13 g saturated fat), 185 mg cholesterol, 1421 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein.


  1. 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. 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.
Originally published as Open-Faced Seafood Sandwiches in Country Woman May/June 2006, p44

Reviews for Open-Faced Seafood Sandwiches

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 10, 2011

"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 Sep. 21, 2008

"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."

Loading Image