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These have got to be, hands down, the best darn things I have EVER eaten!!!
Toasted Crab Rolls
3 (6- 7”) French rolls
Melted butter
¾ lb. Crabmeat
1 c. Gruyere cheese; grated
2 green onions; sliced
¼ c. mayo
2 T. sour cream
Cayenne pepper, lemon juice and ground nutmeg to taste
Split rolls lengthwise. Brush with melted butter. Lightly toast rolls under broiler. Flake crabmeat. In a bowl, gently blend crabmeat, cheese, onions, mayo and sour cream. Season to taste with cayenne pepper, lemon juice and ground nutmeg. Spoon crabmeat mixture onto split rolls and place rolls on baking sheets. Bake at 400 for 5 – 10 minutes or until hot and cheese is melted.
Toasted Crab Rolls
3 (6- 7”) French rolls
Melted butter
¾ lb. Crabmeat
1 c. Gruyere cheese; grated
2 green onions; sliced
¼ c. mayo
2 T. sour cream
Cayenne pepper, lemon juice and ground nutmeg to taste
Split rolls lengthwise. Brush with melted butter. Lightly toast rolls under broiler. Flake crabmeat. In a bowl, gently blend crabmeat, cheese, onions, mayo and sour cream. Season to taste with cayenne pepper, lemon juice and ground nutmeg. Spoon crabmeat mixture onto split rolls and place rolls on baking sheets. Bake at 400 for 5 – 10 minutes or until hot and cheese is melted.