Broiled Open-Faced Crab Sandwiches
Submitted by dinosaur54
Open-faced crab sandwiches on English muffins piled with sauteed peppers, lump crab, Dijon mustard, and chopped egg, topped with Parmesan and broiled golden. Ready in 20 minutes.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minThink of these as crab cakes that skipped the frying pan and landed on an English muffin instead.
Sauteed red and green bell peppers, onion, and garlic get mixed with lump crab meat, chopped hard-boiled egg, a squeeze of lemon, mayo, Dijon mustard, Worcestershire, and just enough cayenne to wake things up.
Mound the mixture onto English muffin halves, hit them with a shower of freshly grated Parmesan, and broil until the tops go golden and bubbly.
Twenty minutes from cutting board to plate. That’s a lunch worth clearing your schedule for.
Chef Tips
- Pick through the crab meat carefully to remove any shell fragments before mixing. One crunch will ruin the whole experience.
- Chop the peppers and onion very fine so they blend into the crab mixture rather than overpowering it.
- Mound the filling generously. These are meant to be loaded, not dainty.
- Serve with a simple arugula salad dressed with lemon vinaigrette. The peppery greens cut right through the richness of the crab.
Ingredients
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.
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