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Sunburst Crab Muffins

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


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.


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