Hot Crab Melt Sandwiches

Eliza Adam


Serving Size: 4

When crab season is in peak, enjoy these crowd-pleasing open sandwiches for a quick supper.


12 oz. cooked crab meat

2 T scallions, chopped

13 C celery, finely chopped

3 T mayonnaise

½ t. dry mustard

2-3 drops Tabasco sauce

4 t. lemon juice

Salt & freshly ground pepper

2 tomatoes, thinly sliced

1 C Monterey Jack cheese, grated

4 English muffins, split and toasted


Preheat broiler. Combine crab meat and the next 6 ingredients in a bowl, season with salt & pepper.

Place muffins on a baking sheet. Spread each slice with crab mixture. Top with sliced tomatoes and grated cheese.

Broil until bubbly but not browned. Serve warm. Heat if desired before serving.