Open-Faced Seafood Sandwiches Recipe

4.5 2 2
Open-Faced Seafood Sandwiches Recipe
Open-Faced Seafood Sandwiches Recipe photo by Taste of Home
Publisher Photo

Open-Faced Seafood Sandwiches Recipe

Read Reviews
4.5 2 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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
Originally published as Open-Faced Seafood Sandwiches in Country Woman May/June 2006, p44

Nutritional Facts

2 each: 508 calories, 31g fat (13g saturated fat), 185mg cholesterol, 1421mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 27g protein.

  • 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
  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

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Reviews forOpen-Faced Seafood Sandwiches

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MY REVIEW
jmkasprak User ID: 2880256 126028
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."

MY REVIEW
Aquarelle User ID: 985301 56763
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."

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