Ingredients:
1 1/2 cups Crabmeat
2 medium size red potatoes
2 Tbsp olive oil
salt and pepper
1 small onion, chopped
1 clove garlic, minced
¾ cup red peppers, diced
3 Tbsp scallions
2 Tbsp white wine
4 Tbsp freshly parmesan cheese, grated

Directions:
1. Slice potatoes into ½ inch thick slices.
2. Roll in olive oil and sprinkle with salt and pepper.
3. Roast in the oven at 425ºF until browned. Remove from oven.
4. Meanwhile, in a saucepan sauté onion and garlic in olive oil until translucent.
5. Add the crabmeat, red peppers, scallions and wine. Heat an additional 3-4 minutes.
6. Remove from heat and spoon mixture over roasted potato slices.
7. Sprinkle grated parmesan cheese over each and serve hot.

Notes:
Chef Bill Collins Beverly, Massachusetts