broiled open-faced crab sandwiches

4 servings
¼ cup Finely chopped red pepper
¼ cup Finely chopped green pepper
¼ cup Finely chopped onion
Garlic clove, minced
2 tablespoons Butter
½ pounds Crab meat, picked over
2 tablespoons Fresh lemon juice
Egg, hard boiled, chopped
1 teaspoon Worcestershire sauce
2 tablespoons Mayonnaise
1 teaspoon Dijon mustard
⅛ teaspoon Cayenne, or to taste
English muffins*
2 tablespoons Freshly grated Parmesan

In a large skillet cook the bell peppers, onion, and garlic in the butter over mederately low heat, stirring, until the vegetables are softened. Stir in the crab meat, the lemon juice, the egg, the Worcestershire sauce, the mayonnaise, the mustard, and the cayenne, and divide the mixture among the muffin halves, mounding slightly.

Sprinkle the sandwiches with Parmesan and broil under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the tops are just golden.

Source: The Best of Gourmet VI

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