1 lb. (about 2 c.) fresh crab meat, or 2 cans (about 7 oz. each) crab meat
1 bunch green onions (include part of green tops), thinly sliced
3 tbsp. lemon juice
1/4 c. chile sauce or catsup
5 tbsp. mayonnaise
8 slices toast or 8 English muffin halves, lightly buttered
2 eggs, separated
1/3 c. shredded mild Cheddar or Swiss cheese

Turn the crab meat into a bowl; pick over and discard any pieces of shell. Add onions, 2 tablespoons of lemon juice, chile sauce or catsup and 1 tablespoon of the mayonnaise. Mix with a fork until blended.

Spread on buttered toast or English muffins. In another bowl, blend together the remaining 4 tablespoons mayonnaise and 1 tablespoon lemon juice; blend in egg yolks and cheese. Beat egg whites until they hold firm peaks; fold into mayonnaise mixture. Spread over sandwiches, covering crab filling.