Crab Toasties

• 2 medium tomatoes
• 1 pound fresh crabmeat (preferably Peekytoe, but stone crab and Dungeness are also good), picked over
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 scallions, white and light green parts, finely chopped
• Salt and freshly ground black pepper
• 3 English muffins, split and toasted
• Grated Parmesan (1 tablespoon per toastie)

1. Slice the tomatoes about 1/4-inch thick and arrange in one layer on paper towels to get rid of some of the moisture (you can remove the seeds if you're feeling really motivated). Cover with another layer of paper towels, pressing gently, and let them sit while you assemble the rest of the ingredients for the toasties.
2. In a medium bowl, put the crabmeat, mayonnaise, sour cream, scallions and generous pinches of salt and pepper. Ever so gently, using your fingers, toss the ingredients together until just combined (you still want a few lumps of crabmeat when you're finished).
3. Turn on the broiler and position a rack about five inches below the heating element. Assemble the toasties on a baking sheet: on each toasted English muffin half put one slice of tomato, followed by about a 1/3 cup of crabmeat. Sprinkle the cheese evenly over the top. Broil the toasties for 2 to 3 minutes until the cheese turns golden, watching carefully to make sure the edges of the muffins don't burn. Serve immediately.

tomatoes, fresh crabmeat, mayonnaise, sour cream, scallions, salt, muffins, parmesan

Taken from food52.com/recipes/6736-crab-toasties (may not work)