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
1⁄3 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.