Open-Face Crab Sandwiches - cooking recipe

Ingredients

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

Preparation

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