Hot Crab Salad Boats
|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.