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Ingredients

• 3 roasted red peppers (from a jar), drained
• salt and freshly ground pepper
• juice of l lemon
• 1 tsp Tabasco sauce (more if you dare)
• 3 T extra-virgin olive oil
• 12 oz fresh or canned lump crabmeat
• 2 tsp Old Bay Seasoning
• 2 celery ribs from the heart, finely chopped
• 2 sprigs of fresh tarragon, leaves stripped from stems and chopped
• 3 scallions, finely chopped
• 4 sandwich-size English muffins, split (use muffins that are not too thin because they have to support the topping)
• unsalted butter, softened, for buttering muffins
• 2 cups watercress, chopped
• 2 cups shredded gruyere cheese (about 8 oz)

Description

Delicious Crab Melt For Snacks, Lunch Or A Light Dinner When Paired With A Green Salad. From Rachael Ray's Magazine 2006

Group Recipes