Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 Can (6 oz.) can crab meat or 1 (6 oz.) pkg.
frozen crab meat
1 Cup Enementhal (Swiss) cheese, grated
1/2 Cup sour cream
2 Tablespoons green onions, minced
1 Tablespoon lemon juice
1/2 Teaspoon Worcestershire sauce
1/4 Teaspoon salt
muffin halves
1 Can (81/2 oz.) can water chestnuts, drained
3 (6 or 7 inch) sourdough rolls
Directions:
Drain and flake canned crab meat or thaw, drain and flake frozen crab meat. In a small bowl, combine flaked crab meat, cheese, sour cream, onions, lemon juice, Worcestershire sauce and salt; set aside.
Slice 10 water chestnuts into thirds; set aside. Finely chop remaining water chestnuts and add to crab meat mixture.
Preheat oven to 400? F (205? C). Slice each sourdough roll into 10 crosswise slices. Spoon about 2 teaspoons crab meat mixture evenly onto each slice. Top each with 1 slice water chestnut. Arrange on an ungreased baking sheet. Bake 10-15 minutes until bubbly and slightly browned. Serve hot.
Eva Farnsworth