Crabmeat Salad Sandwiches
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Crabmeat Salad Sandwiches

  • Prep: 20 minutes
  • Serves: 4
  • Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
    Pepperidge Farm® Whole Grain 15 Grain Bread, toasted View Product

Ingredients & Directions

  • 1/2 cup reduced fat sour cream
  • 4 teaspoons mayonnaise
  • 2 cans (6 ounces each ) lump lump crabmeat, drained and picked over
  • 1/4 cup (1/4 cup) chopped fresh fresh parsley
  • 2 tablespoons chopped drained marinated artichoke hearts
  • 1/8 teaspoon Freshly ground black pepper
  • 8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
  • 2 cups red leaf lettucecut into thin strips

Stir the sour cream and mayonnaise in a medium bowl until the mixture is smooth.  Stir in the crabmeat, parsley and artichokes.  Season with the black pepper.

Divide the crab mixture between 4 bread slices.  Top with the lettuce and remaining bread slices.

Tips

Tip: This recipe can be halved to make 2 servings.