From: Gary Rizzo, Somerset Restaurant, Oakland, CA. Yield: 12 servings.
6 roasted red bell peppers, charred, seeded and sliced into quarters
8 Tbsp. butter
12 large slices sourdough bread
42 oz. fresh crab meat
12 slices, 1½ oz. each, of white Cheddar cheese
as needed, black pepper aioli (recipe follows)