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.
Ingredients For Open-Faced Seafood Sandwiches Recipe
4 English muffins, split and toasted
3 tablespoon Butter, melted
1 can Lump crabmeat, drained
1 can Small shrimp, rinsed and drained
1 cup Shredded cheddar cheese, divided
0.5 cup Chopped Celery
0.5 cup Chopped ripe olives
1 tablespoon Minced Fresh Parsley
0.25 cup Mayonnaise
1 teaspoon Lemon juice
0.5 teaspoon Dijon mustard
0.5 teaspoon Worcestershire sauce
Nutrition value
281
calories per serving
26 g Fat11 g Protein2 g Carbs1 g FiberOther
Current Totals
26 g Fat
11 g Protein
2 g Carbs
1 g Fiber
MacroNutrients
Carbs
2 g
Protein
11 g
Fiber
1 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
364 mg
Iron
1 mg
Vitamin A
251 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
22 mg
Manganese
0 mg
Phosphorus
237 mg
Selenium
8 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
