The Greenery Gabby Crabby

This lunch-time favorite at The Greenery in Ogden was honored with a 2002 Olympic pin.

Yield: 6, with 2 open-face sandwiches per serving

Ingredients

• 1 1/4 pounds king crab meat, cut into large pieces
• 1 1/4 cups mayonnaise
• 2 or 3 green onions, chopped
• 1 tablespoon seasoning salt
• 1/2 tablespoon fresh lemon juice
• 12 tomato slices (about 2 large tomatoes)
• 6 English muffins, split, toasted and buttered
• 12 slices mozzarella (9 ounces total)

Instructions

1. Heat oven to 350 degrees F.
2. Mix crab, mayonnaise, onion, lettuce, salt and lemon juice. Place a tomato slice on each muffin half. Arrange crab salad on top of tomato, dividing equally among sandwiches. Top each with a slice of mozzarella.
3. Transfer to a baking sheet and bake for 15 to 20 minutes, or until cheese is lightly browned.