Open-Faced Seafood Sandwiches

• 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 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

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.
2. Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a
3. . Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

muffins, butter, lump crabmeat, shrimp, cheddar cheese, celery, chopped ripe olives, parsley, mayonnaise, lemon juice, mustard, worcestershire sauce

Taken from www.tasteofhome.com/recipes/open-faced-seafood-sandwiches/ (may not work)