OPEN-FACED CRAB SALAD SANDWICHES
I adapted this from a recipe I found in a Taste of Home Contest Winning Annual Recipes book. My guys deemed it a 'keeper'
Provided by Judy Garcia
Categories Sandwiches
Time 35m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 3. MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.
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Ah ShipoN OfficiaL
[email protected]Overall, I thought these sandwiches were just okay.
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[email protected]I thought the avocado overpowered the crab.
EMILY Ugarte
[email protected]I had trouble finding crab meat at my local grocery store.
Tushar Khan
[email protected]These sandwiches were a little too rich for my taste.
Shadab Tanveer
[email protected]I'm not a big fan of crab, but I loved these sandwiches!
Savannah Williamson
[email protected]These sandwiches are perfect for a summer picnic.
Maurice Haley
[email protected]I've made these sandwiches several times now and they're always a crowd-pleaser.
Shah NawazLashari shahNawaz lashari
[email protected]This is my new favorite sandwich! The crab salad is so creamy and flavorful.
Hellblaze Wolf
[email protected]Easy and delicious! I used canned crab meat for convenience, but I think fresh crab meat would be even better.
Hexxed
[email protected]These open-faced crab salad sandwiches were a hit at my last party! The crab salad was creamy and flavorful, and the avocado added a nice touch of freshness. I will definitely be making these again.