Open-Faced Crab Salad Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. Lanie Kappe of Santa Ana, California Ingredients:
1/2 cup reduced-fat mayonnaise |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 packages (8 ounces each) imitation crabmeat, chopped |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green onions |
1/4 cup chopped celery |
1 loaf (8 ounces) unsliced french bread, halved lengthwise |
Directions:
1. In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves.
2. Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces. Yield: 8 servings.
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