Crab and Cheese Rounds Recipe
Ingredients
| About 3 dozen slices of cocktail-size rye bread | ||
| Butter/Margarine | 5 Tablespoon | |
| Cooked | 2 Cup (16 tbs), canned | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Teaspoon | |
| Worcestershire | 1/2 Teaspoon | |
| Dash liquid hot pepper seasoning | ||
| 1 1/2 cups (about 6 oz.) shredded | ||
| Swiss cheese | ||
| Paprika | ||
Directions
Toast bread on one side until lightly brown; lightly spread with some of the butter.
Combine crab, sour cream, lemon juice, Worcestershire, hot pepper seasoning, and 1 cup of the cheese.
Spread about 1 tablespoon of crab-cheese mixture on each slice of bread; evenly sprinkle remaining 1/2 cup cheese on top of crab mixture; then sprinkle lightly with paprika.
Place on a baking sheet and bake, uncovered, in a 400° oven for about 8 minutes or until hot and bubbly.
Serve hot.
Combine crab, sour cream, lemon juice, Worcestershire, hot pepper seasoning, and 1 cup of the cheese.
Spread about 1 tablespoon of crab-cheese mixture on each slice of bread; evenly sprinkle remaining 1/2 cup cheese on top of crab mixture; then sprinkle lightly with paprika.
Place on a baking sheet and bake, uncovered, in a 400° oven for about 8 minutes or until hot and bubbly.
Serve hot.
Chef
