Open-Faced Crab and Tomato Sandwiches

• 1 egg, slightly beaten
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon lemon juice
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 3 tablespoons mayonnaise
• 12 cup cooked crabmeat
• 6 slices sandwich bread, crust removed or 3 English muffins, split
• 6 slices tomatoes (0.5 inch)

1. Combine egg, cream cheese, lemon juice, cheese, parsley, and mayo; mix well.
2. Stir in crabmeat; set aside.
3. Toast one side of bread, turn.
4. Place a tomato slice on each untoasted side of bread.
5. Spread crab mixture evenly over tomato slices.
6. Broil sandwiches about 6 inches from heat until golden brown.

egg, cream cheese, lemon juice, parmesan cheese, parsley, mayonnaise, cooked crabmeat, sandwich bread, tomatoes

Taken from www.food.com/recipe/open-faced-crab-and-tomato-sandwiches-181630 (may not work)