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Ingredients

• 3 jarred roasted red peppers, drained
• Salt and freshly ground pepper
• Juice of 1 lemon
• 1 teaspoon hot sauce (eyeball it)
• 3 tablespoons extra-virgin olive oil (EVOO), eyeball it
• 12 ounces fresh lump crabmeat (from the seafood counter)
• 2 teaspoons seafood seasoning, such as Old Bay
• 2 celery ribs from the heart, finely chopped
• 2 sprigs of tarragon, leaves stripped from stems and chopped
• 3 scallions, finely chopped
• 4 sandwich-size English muffins, split
• Unsalted butter, softened, for buttering
• 2 cups watercress, chopped
• 2 cups shredded Gruyre cheese (about 8 ounces)

Description

What Makes This Open-face Sandwich New And Improved? It's More Waistband-friendly Than Most Crab Melt Recipes, 'cause I Hold The Mayo!

Rachael Ray Magazine