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Broiled Open-Faced Crabmeat Sandwiches
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  • 1/4 cup (60 ml) finely chopped red bell pepper
  • 1/4 cup (60 ml) finely chopped green bell pepper
  • 1/4 cup (60 ml) finely chopped onion
  • 1 garlic clove, minced
  • 2 tbsp (30 ml) unsalted butter
  • 1/2 lb (.2 kg). lump crab meat, picked over
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 hard-boiled egg, chopped
  • 1 tsp (5 ml) Worcestershire sauce
  • 2 tbsp (30 ml) mayonnaise
  • 1 tsp (5 ml) Dijon-style mustard
  • 1/8 tsp (1 ml) cayenne
  • 2 English Muffins, halved, buttered lightly, and toasted
  • 2 tbsp (30 ml) freshly grated Parmesan cheese
  • In a large skillet cook the bell peppers, onion, and garlic in the butter over low heat, stirring until the vegetables are softened.
  • Stir in the crabmeat, lemon juice, egg, Worcestershire sauce, mayonnaise, mustard, and cayenne.
  • Divide the crabmeat mixture among the muffin halves, mounding it slightly.
  • Spinkle the sandwiches with parmesan.
  • Broil under a preheated broiler about 4 inches from the heat for 3-4 minutes or until the tops are golden.

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