Broiled Open-Faced Crabmeat Sandwiches

• 1/4 cup (60 ml) finely chopped red bell pepper
• 1/4 cup (60 ml) finely chopped green bell pepper
• 1/4 cup (60 ml) finely chopped onion
• 1 garlic clove, minced
• 2 tbsp (30 ml) unsalted butter
• 1/2 lb (.2 kg). lump crab meat, picked over
• 2 tbsp (30 ml) fresh lemon juice
• 1 hard-boiled egg, chopped
• 1 tsp (5 ml) Worcestershire sauce
• 2 tbsp (30 ml) mayonnaise
• 1 tsp (5 ml) Dijon-style mustard
• 1/8 tsp (1 ml) cayenne
• 2 English Muffins, halved, buttered lightly, and toasted
• 2 tbsp (30 ml) freshly grated Parmesan cheese

1. In a large skillet cook the bell peppers, onion, and garlic in the butter over low heat, stirring until the vegetables are softened.
2. Stir in the crabmeat, lemon juice, egg, Worcestershire sauce, mayonnaise, mustard, and cayenne.
3. Divide the crabmeat mixture among the muffin halves, mounding it slightly.
4. Spinkle the sandwiches with parmesan.
5. Broil under a preheated broiler about 4 inches from the heat for 3-4 minutes or until the tops are golden.

red bell pepper, green bell pepper, onion, garlic, butter, lump crab meat, lemon juice, egg, worcestershire sauce, mayonnaise, mustard, cayenne, english muffins, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/000AD3 (may not work)