Yield: 4 Servings
|1 pounds||Fresh lump white crabmeat|
|1 \N||Hard-boiled egg; grated|
|3 \N||Ribs celery; chopped (up to)|
|20 \N||Green stuffed olives; chopped|
|1 \N||Lemon; juice of|
|⅛ teaspoon||Cayenne pepper|
|\N \N||Salt to taste|
|\N \N||Pepper to taste|
|\N \N||English muffins|
|\N \N||Avocado and/or tomato slices|
|\N \N||Monterey Jack cheese|
Rinse crabmeat several times, carefully checking for bone or fin that has been left in the meat. Drain and squeeze out excess liquid. Stir together the crabmeat, grated egg, celery, green olives, lemon juice, mayonnaise, cayenne, salt and black pepper. Chill. Spread muffin halves with butter.
Toast. Place avocado and/or tomato slices on muffin halves. Cover with a mound of crabmeat mixture and top with sliced or grated Monterey Jack cheese. Place under broiler until cheese has melted and begins to brown.
Serve 2 muffin halves per person. Yield: 4 to 6 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .