Aunt Mary'S Sardine Crumbles

• 2 Can Sardines packed in Oil, I prefer Cento
• 1/2 Fresh Lemon
• Mayonnaise
• 1 Loaf Thin sliced white bread, I like Pepperidge Farm Very Thin
• 1 Bunch Fresh Flat Leaf Parsley chopped fine, No Stems!
• 1 scant Tbls Celery Seed
• 1 Stick melted Unsalted Butter
• 3-4 Dashes Worcestershire Sauce
• Hot Pepper Sauce - optional - i.e. Tabasco

1. Preheat oven to Broil
2. Cut crusts from bread and set aside. Cut bread into long slices, finger length, or approx 4 inches. Spread a Very Thin layer of good quality Mayonnaise on top of each slice. Place on non stick baking sheet and set aside.
3. Chop bread crusts into a small sized crumble, (not fine or powdery)
4. In a Large mixing bowl combine the Bread Crumb, Parsley, Celery Seed, toss together well.
5. Drizzle about 1/2 of the melted butter over the mixture, and the Worcestershire and toss to combine and cover all the ingredients. You want this mixture moist, not soggy, so you may stop here or you may find you need a little more of the butter.
6. In a separate bowl break up the Sardines with a fork, be careful not to mash them up. You want this kind of chunky. Squeeze 1/2 of the Lemon over the fish, and toss.
7. Place some of the Sardine's on each slice of bread and top generously with the Bread Mixture.
8. Put a shot of the Pepper Sauce in the middle of each slice if desired, it will definitely add a little zing but it's not necessary
9. Place in the Oven on Broil; don't put them on the rack directly under the flame, and cook until crisp, approx 3-4 minutes. Keep an eye on them they can burn on the edges and top if left in too long.
10. (You could also do in a Toaster Oven, which I sometimes use to reheat them)

sardines packed, lemon, mayonnaise, white bread, parsley, celery, butter, worcestershire sauce, pepper

Taken from www.epicurious.com/recipes/member/views/aunt-marys-sardine-crumbles-1201674 (may not work)