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