Open-Face Crab French Bread. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ. |
| Recipe: |
1 (1/2pint)of purchased deli crab salad.
1/2 cup smoked almonds,chopped,or dried fruit-and-nut trail mix,chopped.
1 teaspoon of snipped fresh rosemary.
6 1/2-inch-thick slices french bread,toasted.
In a small bowl combine crab salad,smoked almonds or trail mix and rosemary.
Serve on toasted french bread slices.
Makes 6 servings.
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