Open Faced Crabbie Melts

This is a great Labor Day recipe and can be served as an appetizer cut in half. Reminds me of the open faced tuna melts I ate so often growing up.

2 medium tomatoes
1 pound fresh crabmeat, picked over for shells
3 tablespoons mayonnaise
1 tablespoon 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 muffin)


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 muffins.


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. Toast the muffins then assemble the muffins 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 muffins 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.