Crab Stuffed Rye Rounds
|Frozen cut asparagus||5 Ounce (1/2 Of A 10-Ounce Package)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Canned crabmeat||6 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Finely chopped green onion||2 Tablespoon|
|Cheddar cheese||4 Ounce, sliced|
Prepare Rye Bread Rounds.
Cook asparagus according to package directions; drain and cool.
In a small mixing bowl stir together half of the cream cheese, crabmeat, onion, and 1 tablespoon of the milk till well combined.
In another bowl stir together remaining cream cheese, remaining milk, and asparagus.
Slice off the top of each bread round; save the tops.
Hollow out the bread rounds, leaving 1/4-inch shells. (Store excess bread in the freezer for another use.)
To assemble, line the bottoms of the hollowed-out bread with half of the cheese slices, cutting to fit.
Spread the asparagus mixture over cheese.
Top with remaining cheese slices, cutting to fit.
Spread the crab mixture over cheese.
Cap with the top slices of bread.
Seal in heavy-duty foil, label, and freeze.
To serve, place the frozen bread rounds in the refrigerator for 14 to 18 hours or till thawed.
Cut each stuffed round in half.