Open-Faced Crab Salad Melt - cooking recipe

Ingredients

1/2 cup cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon prepared horseradish
1 pinch coarse salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Dijon mustard
1/4 cup yellow pepper, minced
1/4 cup red pepper, minced
2 tablespoons celery, chopped
1/4 cup scallion, chopped
2 teaspoons sesame seeds, lightly toasted
8 ounces fresh lump crabmeat, drained
2 small eggs, hard boiled and chopped
3 English muffins, split and toasted
3 tablespoons freshly grated parmesan cheese
6 tomatoes, slices (1/4-inch thick)
1 tablespoon fresh parsley, roughly chopped
1/2 teaspoon paprika
1 large lemon, cut into wedges

Preparation

In a small mixing bowl, combine the first seven (7) ingredients; give a good stir.
To the cream cheese mixture add the yellow and red peppers, celery, scalions and toasted sesame seeds. Stir well.
Gently stir in the crabmeat and chopped egg. Divide the the crab mixture evenly among the muffin halves, mounding slightly. Top each sandwich with one (1) tomato slice and sprinkle evenly with Parmesan cheese.
Broil under a pre-heated broiler about 5 inches from the heating element for 3 to 4 minutes or until the tops are lightly browned. Garnish with the parsley and paprika; serve with lemon wedges.