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Hot Crab Hero

Total Time

Prep: 15 min. Bake: 20 min.

Makes

12-14 slices

These rich sandwich slices make great appetizers, whether you’re entertaining at home or taking a special dish to a carry-in dinner. —Beverly Mix, Missoula, Montana
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Ingredients

  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup mayonnaise
  • 1/4 cup minced fresh parsley
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 loaf (8 ounces) French bread
  • 2 tablespoons butter, softened
  • 4 slices Swiss cheese

Directions

  1. Preheat oven to 350°. In a large bowl, combine first seven ingredients. Slice bread horizontally in half; spread cut sides with butter. Top with cheese; spread with crab mixture.
  2. Place on an ungreased baking sheet. Bake 20-25 minutes or until browned. Cut into slices.

Nutrition Facts

1 slice: 163 calories, 11g fat (4g saturated fat), 28mg cholesterol, 234mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • cbenne12
    Mar 24, 2014

    Delicious! My husband and I made a meal out of it by putting it on Ciabatta bread and making a sandwich with it.

  • KGosh
    Mar 4, 2012

    Very good and very easy! Definitely making it again. I can't get enough of it!

  • rey99
    Jul 2, 2011

    My mother used to do this 40 yrs ago. Was just looking for it to recall whether it was 2-1 mayo or sour cream. It's quick, easy and yummy. Use shrimp as a change. Also, I use the broiler to crisp the top for the last few minutes and keep the bun from going too hard. The old recipe we had called for longer in the oven; 20 - 25 min sounds way better. Good party app .. will do it tonight

  • simone.bentley
    May 18, 2010

    No comment left

  • JG2
    Aug 19, 2009

    Try plain yogurt, even lowfat should work okay.

  • mrscdgogan
    Dec 19, 2008

    is there a substitute for the mayo that I could use? I absolutely hate mayonaise, but I really want to make this!

  • shamattu
    Oct 22, 2006

    No comment left