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 Gruyere cheese (about 8 ounces)

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.

Recipe by Rachel Ray