CRAB MINI-SANDWICHES IN RYE LOAF

CRAB MINI-SANDWICHES IN RYE LOAF image

Yield 24 mini-sandwiches

Number Of Ingredients 6

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1 16-ounce unsliced round loaf light rye bread
1 8-ounce package cream cheese, softened
1 6-ounce package frozen crab meat, thawed
1/4 cup finely chopped green onion
1 teaspoon capers, drained and chopped
lettuce leaves

Steps:

Cut a 2-inch horizontal slice from the top of the bread loaf; reserve to use later for the lid. To cut out a cylinder of bread: Make a vertical cut in the shape of a large circle in the center of the loaf, cut to but not through the bottom. Insert the knife at an angle 3/4-inch from the base of the loaf; cut through the bottom of the cylinder. Remove the cylinder of bread; thinly slice crosswise. In a small bowl combine cream cheese, crab meat, onion, and capers. Spread the crab mixture on half of the bread slices; top with remaining bread slices. Cut each sandwich into appetizer-size wedges. Hollow out remainder of bread loaf to leave a 1/2-inch thick shell. Line shell with lettuce leaves. Place sandwiches in loaf; replace top of bread loaf. Refrigerate till serving time.