Prep 15 mins
Cook 10 mins
From Rachael Ray's Everyday Food magazine. More waistband friendly than other crab melt recipes because there's no mayo.
- 3 jarred roasted red peppers, drained
- 1 lemon, juice of
- 3 tablespoons olive oil
- 12 ounces imitation crabmeat
- 2 teaspoons Old Bay Seasoning
- 2 celery ribs, finely chopped
- 2 sprigs tarragon, leaves stripped from the stems and chopped
- 3 scallions, finely chopped
- 4 English muffins, split
- unsalted butter, softened, for buttering
- 2 cups watercress, chopped
- 2 cups shredded gruyere (about 8 oz.)
- Place the peppers in the bowl of a food processor and season with salt and pepper. Add the lemon juice and hot sauce, then put the lid in place and turn on the processor. Add the olive oil in a thin stream and process until smooth.
- Preheat the broiler. In a medium bowl, combine the crab and seafood seasoning. Add the celery, tarragon and scallions to the crab and toss with the red pepper dressing; adjust the seasoning to taste.
- Toast the English muffins under the hot broiler, then lightly butter them. Top each with a small handful of watercress, then with a scoop of the crab salad. Pat down the salad a bit, then top with a handful of cheese and return to the broiler to melt the cheese, about 1 to 2 minutes. Remove and serve immediately.
Way more interesting than the usual crab melt, with roasted red pepper sauce instead of mayo. Very tasty, and as said, healthier, too.