Open-Faced Crab Salad Sandwiches
1/2 cmayonnaise (may substitute low-fat)
1/8 tspgarlic salt
1/8 tspground black pepper
16 ozimitation crab meat (may use real crab)
1 c(4 oz) shredded mozzarella cheese
2 Tbspsweet red bell pepper, finely chopped
2 Tbspgreen onion, finely chopped
1/4 ccelery, finely chopped
1loaf unsliced french bread, halved lengthwise*
1/2 to 1 cgrated cheddar cheese, if desired
How to Make Open-Faced Crab Salad Sandwiches
- In a large bowl, combine the mayonnaise, garlic salt and pepper. Stir in the crab, cheese, red pepper onions and celery. Spread over bread halves* Sprinkle with cheddar cheese, if desired.
- Place bread halves on baking sheet. Broil 5 inches from heat for 7-8 minutes or until lightly browned. Cut into 3-inch pieces.
- MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.