12 oz. crab meat
1 1/2 c. chopped celery
3/4 c. mayonnaise
2 tsp. prepared mustard
1/2 tsp. salt
6 English muffins, split
1/4 c. butter, softened
3 egg whites, room temp.
3 tbsp. mayonnaise

Combine crab meat, celery, 3/4 cup mayonnaise, mustard and salt. Mix well. Lightly toast muffins and spread each half with 1 teaspoon butter. Beat egg whites until stiff and fold in 3 tablespoons mayonnaise. Place muffins on cookie sheet and spoon about 1/4 cup crab mixture onto each muffin. Top with enough egg white mixture to cover crab. Bake at 450 degrees for 3 minutes. Serve at once. 6 servings.