Crabmeat Salad Sandwiches
Recipe from Pepperidge Farm

Hearty whole grain bread makes the perfect complement for this easy-to-prepare crabmeat salad that's seasoned with chopped artichoke hearts for a unique and delicious twist.


Crabmeat Salad Sandwiches

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Servings: 4
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Crab Salad, Crab Salad, Crab Salad, Fish and Seafood, Lunch Sandwiches
 
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Ingredients
  • 1/2  cup
    reduced-fat sour cream
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  • 4  tsp.
    mayonnaise
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  • 2  cans
    (6 ounces each) lump crabmeat, drained and picked over
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  • 1/4  cup
    chopped fresh parsley
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  • 2  tbsp.
    chopped drained marinated artichoke hearts
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  •  
    Freshly ground black pepper
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  • 8  slices
    Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
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  • 2  cups
    red leaf lettuce cut into thin strips
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Directions
1.
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.
2.
Divide the crab mixture between 4 bread slices. Top with the lettuce and remaining bread slices.

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

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