Crabmeat Salad Sandwiches

Campbell's Crabmeat Salad Sandwiches Recipe

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.

At a glance

Prep

20 min.

Total

20 min.

Serves

4

Servings: sandwiches

Made With

  • Pepperidge Farm® Whole Grain 15 Grain Bread

    Pepperidge Farm® Whole Grain 15 Grain Bread

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/2 cup reduced fat sour cream
4 teaspoons mayonnaise
2 cans (6 ounces each ) lump canned lump crabmeat, drained and picked over
1/4 cup (1/4 cup) chopped fresh fresh parsley
2 tablespoons chopped drained marinated artichoke hearts
1/8 teaspoon Freshly ground black pepper
8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
2 cups red leaf lettuce cut into thin strips

How to Make It

  • 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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26147

Your Recently Viewed Recipes