Broiled open-faced crab-meat sandwiches

Yield: 1 Servings

Measure Ingredient
¼ cup Finely chopped red bell pepper
¼ cup Finely chopped green bell pepper
¼ cup Finely chopped onion
1 Garlic clove; minced
2 tablespoons Unsalted butter
½ pounds Lump crab meat; picked over
2 tablespoons Fresh lemon juice
1 Hard-boiled large egg; chopped
1 teaspoon Worcestershire sauce; or to taste
2 tablespoons Mayonnaise
1 teaspoon Dijon-style mustard
⅛ teaspoon Cayenne; or to taste
2 English muffins; halved, buttered lightly, and toasted
2 tablespoons Freshly grated Parmesan

Can be prepared in 45 minutes or less.

In a large skillet cook the bell peppers, the onion, and the garlic in the butter over moderately 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 crab-meat mixture among the muffin halves, mounding it slightly.

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

Serves 4.

Gourmet February 1990 The Last Touch: Hot Sandwiches Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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