Sunburst crab muffins
6 Sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Maryland crabmeat; (8 ozs) |
| 3 | English muffins | |
| Butter or margarine; for spreading | ||
| 1 | medium | Stalk celery |
| ¼ | cup | Mayonnaise |
| 2 | teaspoons | Lemon juice |
| ⅛ | teaspoon | Lemon and pepper seasoning |
| ⅛ | teaspoon | Seafood seasoning |
| ¼ | cup | Sliced almonds; optional |
| 1 | pack | Frozen asparagus spears; 10 oz; cooked |
| 3 | American cheese slices; 1 oz each | |
| Paprika for garnish | ||
Directions
Recipe by: The Maryland Seafood Cookbook.
Remove all cartilage from Crabmeat. Split, toast and butter English muffins. Finely chop celery. In a bowl, mix celery, mayonnaise, lemon juice, seasonings and almonds, if used. Gently mix in Crabmeat. Arrange muffin halves on cookie sheet. Divide asparagus spears among muffin halves.
Cover with crab mixture. Cut each cheese slice diagonally into quarters.
Place two triangles on each sandwich. Sprinkle paprika over top of each.
Bake at 400 degrees until cheese melts and becomes bubbly, about 15 minutes.
Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #761 by Bill <thelma@...> on Aug 27, 1997