Ingredients

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

1 1/4 pounds king crab meat, cut in large pieces
1 1/4 cups mayonnaise
2-3 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 of mozzarella (9 ounces)

Directions

Preheat oven to 350 degrees. 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. Transfer to a baking sheet and bake 15-20 minutes, or until cheese is lightly browned. Serves 6, with 2 open-face sandwiches per serving.