Makes 4 servings

Start with a can and several ingredients you’re likely to have on hand. And, presto, you’ll have gourmet sandwiches to serve your family or to your most discriminating guests. For advance preparation, prepare the crab salad up to two days in advance and store in a covered container in the refrigerator.

For the crab salad

1 (6 ½-ounce) can lump crab, drained
1/3 cup cream cheese, softened
1 clove garlic, minced
¼ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce, or to taste
Dash of salt, or to taste

To complete the sandwiches

4 slices white bread
4 tomato slices
4 thin slices cheddar cheese (see Tip)
Dash of paprika

Put the crab in a medium bowl and use a spoon to break it into chunks. Stir in the remaining salad ingredients. Taste and adjust the seasoning.

Position the oven broiler rack about 4 to 5 inches from the heat source and preheat the broiler. Arrange the bread in a single layer on a baking sheet. When the broiler is heated, toast the bread until lightly browned, about 45 seconds per side.

For each sandwich, spread a slice of toasted bread with about ¼ cup of the crab salad mixture. Top with a tomato slice and a slice of cheese. Sprinkle with paprika.

Broil for about 2 minutes or until the cheese is melted and lightly browned. Serve warm with a knife and fork.