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Open Faced Crab and Cheese Sandwiches Recipe

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This recipe for Open Faced Crab and Cheese Sandwiches, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hotel DuPont
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb backfin or jumbo-lump crab-meat
1 tsp Worcestershire sauce
Dash of Tabasco sauce
1 tsp lemon juice
1/4 cup mayonnaise
8-10 slices bread, crust on
5 Tbs tartar sauce
8-10 slices American cheese

paprika, optional

Directions:
Directions:
Pick over the crab for shells; combine with next four ingredients. Lightly toast the bread. Cut half of the slices diagonally into two triangles. Spread all the toast with tartar sauce. Arrange each serving on a baking tray or broiler plate with one whole slice in the center flanked by two triangles. Divide the crab among the servings and spread to cover the toast. Top with cheese slices (also cutting half into triangles). Sprinkle with paprika, if desired. Broil until bubbly or bake at 350F until the cheese is lightly browned.

 

 

 

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