| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | French | Crab, Luncheon | 1 | Servings |
INGREDIENTS
| 1 | Loaf french bread or rolls | |
| 1/4 | c | Sour cream |
| 1/4 | c | Mayonnaise |
| 1 | c | Crab meat; (1/2lb.) |
| 1/3 | c | Cheddar cheese; grated |
| 2 | tb | Tomatoes; finely chopped |
| 2 | tb | Onions; finely chopped |
| 1/4 | ts | Garlic powder |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Slice bread or rolls lengthways. Remove excess bread to allow for filling. Preheat oven to 375 degrees Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture. Wrap in aluminum foil with the "boat" open on top. Bake 25 minutes. Slice if using the loaf and serve. NOTES : "Soft rolls work just as well, perhaps better as they are easier to bite into. Evie thinks that these are to "die for" and equally good cold. Recipe by: Glenn Day- altered Posted to recipelu-digest Volume 01 Number 540 by "tess@shore.intercom.net" <tess@shore.intercom.net> on Jan 16, 1998
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