Recipe - Crab Bake Sandwich

1 pound Fresh lump white crabmeat
1 Hardboiled egg; grated
3 Ribs celery; chopped
18 (up to)
20 Green stuffed olives;
chopped
1 Lemon; juice of
One fourth cup Mayonnaise
1/8 teaspoon Cayenne pepper
Salt to taste
Pepper to taste
English muffins
Avocado and/or tomato slices
Monterey Jack cheese

Rinse crabmeat several times, carefully checking for bone or fin that has
been left in the meat. Drain and squeeze out excess liquid. Stir together
the crabmeat, grated egg, celery, green olives, lemon juice, mayonnaise,
cayenne, salt and black pepper. Chill. Spread muffin halves with butter.
Toast. Place avocado and/or tomato slices on muffin halves. Cover with a
mound of crabmeat mixture and top with cut or sliced up or grated Monterey Jack
cheese. Place under broiler until cheese has melted and begins to brown.
Serve 2 muffin halves per person. Yield: 4 to 6 servings.

BEN HUSSMAN (MRS. WALTER, JR.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.