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Our brood loves seafood, and this recipe is a nice switch from more traditional sandwiches. I've served big slices of the bread for lunch, Sunday brunch and as a field meal for my husband, Mike.—Louise Fauth, Foremost, Alberta
This recipe is:
Quick
Nutritional Facts 1 serving equals 389 calories, 19 g fat (6 g saturated fat), 34 mg cholesterol, 879 mg sodium, 38 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Crab Melt Loaf in Country Woman March/April 2000, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 05, 2012 by gwashington1961
What a fabulous "Crab Melt Loaf Sandwich". It will please your family, friends, co-workers, church workers, other club members. It is an unusual treat, that offers a new - unusual recipe for the filling. YUM!!! LOL :-)
Reviewed on Oct. 28, 2012 by ferbie
I have made this several times during the summer. I find it best to eat on regular bread. The french bread is too hard to eat.
Reviewed on Sep. 24, 2011 by kerrynjames
We thought it was tasty... The French bread was a little too crusty and difficult to eat, next time we'll make fresh white bread and use that instead.All in all, good flavor and a nice change of pace. Thanks for the recipe!
We thought it was tasty... The French bread was a little too crusty and difficult to eat, next time we'll make fresh white bread and use that instead.
All in all, good flavor and a nice change of pace. Thanks for the recipe!
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