Crab Mini Sandwiches In Rye Loaf Recipes

Steps:

• Heat oven to 325°F.
• Cut rolls horizontally in half; place, cut sides up, on baking sheet.
• Bake 8 min. Meanwhile, combine all remaining ingredients except lettuce.
• Fill rolls with lettuce and crabmeat mixture just before serving.

Steps:

• Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
• Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

Steps:

• In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top. , Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices.

Steps:

• In a bowl mix together mayo, mustard, lemon juice, crab meat, salt and pepper.
• Place crab meat on toasted bread.
• Put some mozzarella on top of the crab meat and put together your sandwich.

Steps:

• Cut a 2-inch horizontal slice from the top of the bread loaf; reserve to use later for the lid. To cut out a cylinder of bread: Make a vertical cut in the shape of a large circle in the center of the loaf, cut to but not through the bottom. Insert the knife at an angle 3/4-inch from the base of the loaf; cut through the bottom of the cylinder. Remove the cylinder of bread; thinly slice crosswise. In a small bowl combine cream cheese, crab meat, onion, and capers. Spread the crab mixture on half of the bread slices; top with remaining bread slices. Cut each sandwich into appetizer-size wedges. Hollow out remainder of bread loaf to leave a 1/2-inch thick shell. Line shell with lettuce leaves. Place sandwiches in loaf; replace top of bread loaf. Refrigerate till serving time.