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Hot Crab Salad Boats

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  Frozen alaska king crabmeat 12 Ounce, thawed and drained (2 Packages, 6 Ounce Each)
  Chopped celery 1 Cup (16 tbs)
  Frozen green peas 1 Cup (16 tbs)
  Processed swiss cheese 1⁄4 Pound, cut into small cubes (Half Of An 8 Ounce Package)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 3⁄4 Cup (12 tbs)
  Hero rolls 6 (Long Ones)
  Butter/Margarine 4 Tablespoon, melted (1/2 Stick)

1 Cut crabmeat into bite-size pieces, carefully removing any thin bony tissue. Combine with celery, peas, cheese and parsley in medium-size bowl; mix in mayonnaise or salad dressing.
2 Cut off a slice across top of each roll; cut out middle with a sharp knife to make a boat-shape shell. (Save tops and middle pieces to make toasty croutons.) Brush inside of shells with melted butter or margarine; fill with crabmeat mixture. Wrap each separately in foil.
3 Bake in hot oven (400°) 15 minutes, or just until filling is hot. Thread a lemon wedge and 2 ripe olives onto a wooden pick to serve with each sandwich, if you wish.

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Main Dish

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Hot Crab Salad Boats Recipe