This week I am on afternoon's again and decided it was a good time to make Open-Faced Crab Salad Sandwiches, from the TasteofHome Contest Winning Annual Recipes 2010 cookbook.
( recipe ahoy )Thoughts and Variations
I used regular mayo, because that's what was in the fridge, eyeballed the salt and pepper, used just over a quarter cup of red pepper and celery, and used a French baguette for the bread. I have no idea if it was 8 ounces, I just bought the size the store was selling it in. I didn't broil it in the oven because the blurb at the top of the recipe said you could do cold or hot sandwiches, or use it as a cracker dip. My oven is gas and the broil feature gave a very alarming gas smell the last time I turned it on, so I'm reluctant to use that setting.
The crab salad was very good cold though and I'm pleased with it. I may toast the baguette tomorrow in a 350 degree oven, just to have warm bread, but I also might not. This would be a good recipe to make when I can have guests again because it's quick and easy and the oven is optional.
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