Crab & Swiss on Sourdough
by laurie mussoline

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Course: Appetizers
Cuisine: American
Food Group: Shellfish
Serves: 30


1 (6oz) can, frozen or fresh crabmeat
1 cup(s) grated swiss cheese (4oz)
1/2 cup(s) sour cream
2 tablespoon(s) minced green onions
1 tablespoon(s) lemon juice
1/2 teaspoon(s) worcestershire sauce
1/4 teaspoon(s) salt
1 (8 1/2oz) can(s) water chestnuts, drained
3 (6 or 7") sourdough rolls
Drain and flake canned crabmeat or thaw, drain and flake frozen crabmeat. In a small bowl, combine flaked crabmeat, cheese, sour cream, onions,lemon juice,worcestershire sauce and salt; set aside. Slice 10 water chestnuts into thirds; set aside. Finely chop remaining water chestnuts; add to crabmeat mixture.Preheat oven to 400 degrees. Slice each sourdough roll into 10 crosswise slices. Spoon about 2 teaspoons crabmeat mixture evenly onto each slice. Top each with 1 slice water chestnut. Arrange on an ungreased baking sheet. Bake 10-15 minutes until bubbly and slightly browned. Serve hot. Makes 30 appetizer servings.