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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 1-1/4 slices 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
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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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