 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
I got this recipe many years ago from a pub in the small town I grew up in in southern Minnesota. It is incredibly rich, but so worth the occassional splurge! Ingredients:
6 english muffins, split in half and toasted |
11/2 cups medium cooked shrimp from deli, thawed and chopped |
1 can best quality crab meat |
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon dill weed |
1/4 teaspoon cayenne pepper |
1 tablespoon fresh lemon juice |
12 slices monterey jack cheese (you can use pepperjack if you like more bite to your sandwich) |
12 tomato slices |
cheese sauce |
1/4 cup butter |
1/4 cup flour |
dash each of cayenne pepper and black pepper |
2 cups whole milk or half and half |
2 (5 ounce) jars kraft old english cheese spread |
Directions:
1. For the sandwich mixture, combine shrimp, crab , mayonnaise, sour cream, dill, pepper and lemon juice together.
2. Divide mixture evenly between the 12 toasted English muffin halves and place on a 10x15 baking sheet.
3. Prepare the cheese sauce.
4. Melt butter in saucepan and stir in flour and seasonings.
5. Whisk in milk, stirring to blend well and cooking over medium heat until warmed.
6. Add Old English cheese; whisk mixture until it thickens.
7. To assemble:
8. Top each seafood-topped English muffin with a slice of Montery Jack cheese and tomato. Pour cheese sauce over tops of sandwiches and bake at 375 degrees for 10 to 14 minutes, or until cheese is bubbly and seafood is hot.
|
|