Open-Faced Seafood Sandwiches

By Gilmore

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

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.