Open-Face Crab Sandwiches

• 1/2 c. finely chopped celery
• 3 Tbsp. mayonnaise
• 1 Tbsp. prepared mustard
• 1 tsp. lemon juice
• 1 (2 oz.) jar pimiento, drained
• 2 c. fresh crabmeat
• 1/4 c. chopped green onion
• 4 English muffins, split and toasted
• 8 lettuce leaves
• 8 slices tomato
• 1/3 c. shredded Cheddar
• freshly ground pepper

1. Combine first 5 ingredients and set aside.
2. Combine crabmeat and green onion in a medium bowl. Cover with plastic wrap and turn back one corner to vent.
3. Microwave on High for 1 1/2 minutes. Place muffin halves in a 9 x 13 x 2-inch glass dish.
4. Place lettuce and 1/4 cup crabmeat mixture on each muffin. Top with mayonnaise mixture, then slice of tomato.
5. Sprinkle with cheese and pepper.
6. Microwave, uncovered, on High 3 1/2 to 4 minutes. Serve immediately.

celery, mayonnaise, mustard, lemon juice, pimiento, fresh crabmeat, green onion, muffins, tomato, cheddar, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529427 (may not work)