baked crab sandwich

Categories
Crab
Luncheon
Yield
1 Servings
MeasureIngredient
Loaf french bread or rolls
¼ cup Sour cream
¼ cup Mayonnaise
1 cup Crab meat; (1/2lb.)
⅓ cup Cheddar cheese; grated
2 tablespoons Tomatoes; finely chopped
2 tablespoons Onions; finely chopped
¼ teaspoon Garlic powder
1 tablespoon Lemon juice

Slice bread or rolls lengthways. Remove excess bread to allow for filling.

Preheat oven to 375 degrees Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture. Wrap in aluminum foil with the "boat" open on top. Bake 25 minutes. Slice if using the loaf and serve.

NOTES : "Soft rolls work just as well, perhaps better as they are easier to bite into. Evie thinks that these are to "die for" and equally good cold.

Recipe by: Glenn Day- altered

Posted to recipelu-digest Volume 01 Number 540 by "tess@..." <tess@...> on Jan 16, 1998

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