Thursday, September 10, 2015

new england crab melts... 20 minutes

the goods:

3 roasted red peppers (from a jar), drained
juice of 1 lemon
1 teaspoon hot sauce
3 tablespoons olive oil
12 ounces fresh lump crab meat
2 teaspoons seafood seasoning (such as Old Bay)
2 celery ribs, finely chopped
1 tablespoon celery leaves, finely chopped
3 scallions, finely chopped
4 english muffins, split
softened unsalted butter, for spreading
2 cups spinach leaves
2 cups grated Monterey Jack cheese

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 on and turn on the processor. Add the olive oil in a thin stream and process until smooth.
Preheat the broiler. Using your fingers, check the crab meat for any pieces of shell. In a medium sized bowl, combine the crab and seafood seasoning. Add the celery, celery leaves, and scallions to the crab and toss with the red pepper dressing.
Toast the english muffins under the broiler, then lightly butter them. Top each muffin half with spinach leaves, then a scoop of crab salad. Pat down the salad a bit, then top with some shredded cheese and return to the broiler to melt the cheese, about 1-2 minutes. Remove and serve immediately.

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