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You Will Need
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 Gruyère cheese (about 8 ounces)
What to Do
1. 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 EVOO in a thin
stream and process until smooth.
2. Preheat the broiler. Using your fingers, check the crabmeat
for pieces of shell. 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.
3. 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.
Serves 4
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