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    Servings: Not specified

    Directions

    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.

    Ingredients
    • 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)

    Parsed from recipe text (no separate ingredient records).
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