Barbecue Crab Sandwich

This open-faced sandwich has a throwback charm that hits all the right notes.

Crab meat, cubed cheddar, tomato sauce, and sliced pimento-stuffed olives get mixed together and chilled so the flavors have time to get acquainted.

Then you spread the mixture on English muffin halves and slide them under the broiler until the cheese is bubbling and golden.

It’s the kind of recipe that sounds almost too simple, but the combination of briny crab, sharp cheddar, and tangy olives is surprisingly addictive.

Kitchen Tips

• Chill the mixture at least an hour; skipping this step means the flavors stay flat
• Watch closely under the broiler; it only takes a couple of minutes to go from golden to burnt
• Use lump crab meat for the best texture, but canned works in a pinch
• Serve as halves for an appetizer or two halves per person for a light lunch