Seafood Muffins
These muffins were a side dish at the Parker House in Mendota, Minnesota, in the 1990s.
Servings: 5
Ingredients
- 1 can Cheddar cheese soup
- ¼ c. milk
- 5 English muffin halves, toasted
- 1 c. imitation crab meat
- 15 large shrimp, cut in half, cooked
- ½ c. fresh tomatoes, diced
Instructions
- Mix together cheese soup and milk. Spread cheese sauce sparingly on the bottom of small, individual casserole dishes.
- Place toasted English muffin half in each dish.
- Divide the crab meat and spread evenly over the muffins. Place six shrimp halves on each muffin. Divide and sprinkle diced tomatoes over the top. Cover each casserole with remaining cheese sauce.
- Bake the casseroles for 15 to 20 minutes at 350°. The dish should be golden brown on top.
