1/2 lb Maryland crabmeat; (8 ozs) 3 English muffins Butter or margarine; - for spreading 1 md Stalk celery 1/4 c Mayonnaise 2 ts Lemon juice 1/8 ts Lemon and pepper seasoning 1/8 ts Seafood seasoning 1/4 c Sliced almonds; optional 1 pk Frozen asparagus spears; - 10 oz; cooked 3 American cheese slices; - 1 oz each Paprika for garnish Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. Split, toast and butter English muffins. Finely chop celery. In a bowl, mix celery, mayonnaise, lemon juice, seasonings and almonds, if used. Gently mix in Crabmeat. Arrange muffin halves on cookie sheet. Divide asparagus spears among muffin halves. Cover with crab mixture. Cut each cheese slice diagonally into quarters. Place two triangles on each sandwich. Sprinkle paprika over top of each. Bake at 400 degrees until cheese melts and becomes bubbly, about 15 minutes. Formatted for you by: Bill Webster -----
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Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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