Hot Crabmeat Sandwiches

This recipe serves two people and makes a special lunch for the working couple who only gets to eat lunch together on the weekend. Of course, if you have kids you could easily double the recipe. If they like tuna melts, they'll probably like this. As I created the recipe, I thought of all kinds of ways to jazz this up - sliced tomato under the swiss cheese, chopped scallions in the crabmeat salad... you can add or take out whatever you like to make it your own, but this is the way I like it. Tip: You could make this an appetizer by making a large batch and speading it on those little party rye breads.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  English muffins, split, toasted, and buttered
• 6  ounces  white  canned crabmeat, drained (the can will also say "4 1/2 oz drained")
• 3  tablespoons water chestnuts, chopped
• 1  tablespoon diced pimento (heaping)
• 1⁄3 cup mayonnaise
• 1⁄3 cup parmesan cheese, grated
• 1⁄4  lemon, juice of
•  tony chachere's original  creole seasoning, to taste
• 4  slices swiss cheese, sliced very thin
•  paprika

Directions

1. Preheat broiler.
2. In a small bowl, mix the crabmeat, water chestnuts, pimento, mayo, parmesan, lemon juice, and creole seasoning.
3. Divide and spread mixture equally between four toasted English muffin halves. (Make sure to spread to the edge of bread so it doesn't burn in the broiler.).
4. Top each with one slice of Swiss cheese and broil until cheese is slightly brown (approximately 5 minutes).
5. Remove from broiler and sprinkle lightly with paprika (just for color). Serve immediately.