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Crabmeat Salad Sandwiches
Prep: 20 minutes
Hearty whole grain bread makes the perfect complement for this easy-to-prepare crabmeat salad that's seasoned with chopped artichoke hearts for a unique and delicious twist.
1/2 cup reduced fat sour cream
4 tsp. mayonnaise
2 cans (6 ounces each ) lump lump crabmeat, drained and picked over
1/4 cup (1/4 cup) chopped fresh fresh parsley
2 tbsp. chopped drained marinated artichoke hearts
1/8 tsp. Freshly ground black pepper
8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
2 cups red leaf lettuce cut into thin strips
Stir the sour cream and mayonnaise in a medium bowl until the mixture is smooth. Stir in the crabmeat, parsley and artichokes. Season with the black pepper.
Divide the crab mixture between 4 bread slices. Top with the lettuce and remaining bread slices.
Tip: This recipe can be halved to make 2 servings.