open-faced crab salad sandwiches

Name: Open-Faced Crab Salad Sandwiches
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup(s) mayonnaise (may substitute low-fat); 1/8 teaspoon(s) garlic salt; 1/8 teaspoon(s) ground black pepper; 16 ounce(s) imitation crab meat (may use real crab); 1 cup(s) (4 oz) shredded mozzarella cheese; 2 tablespoon(s) sweet red bell pepper, finely chopped; 2 tablespoon(s) green onion, finely chopped; 1/4 cup(s) celery, finely chopped; 1 - loaf unsliced french bread, halved lengthwise*; 1/2 to 1 cup(s) grated cheddar cheese, if desired

(4 RATINGS)

267 Pinches 1 Photo

Judy Garcia

Gunnison, UT

Updated on Sep 11, 2010

I adapted this from a recipe I found in a Taste of Home Contest Winning Annual Recipes book. My guys deemed it a 'keeper'

Rate

prep time 25 Min

cook time 10 Min

method Broil

yield 8 serving(s)

Ingredients

1/2 cup mayonnaise (may substitute low-fat)
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
16 ounces imitation crab meat (may use real crab)
1 cup (4 oz) shredded mozzarella cheese
2 tablespoons sweet red bell pepper, finely chopped
2 tablespoons green onion, finely chopped
1/4 cup celery, finely chopped
1 - loaf unsliced french bread, halved lengthwise*
1/2 to 1 cups grated cheddar cheese, if desired

How To Make open-faced crab salad sandwiches

Step 1

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.

Step 2

Place bread halves on baking sheet. Broil 5 inches from heat for 7-8 minutes or until lightly browned. Cut into 3-inch pieces.
Step 3

MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.
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