Print Maryland crab and seafood recipes from
Liz's Crabbies
  • 1 pound fresh jumbo lump crab meat
  • 1 cup finely chopped onion
  • 1 cup grated cheddar cheese
  • 1 small jar chopped pimiento, drained
  • salt and pepper to taste
  • 3/4 cup mayonnaise or salad dressing
  • 1 loaf French bread
Slice French bread into 1/2" slices; spread with butter and toast under broiler until just lightly brown. Remove from broiler. Mix together crab meat with other ingredients. Spread about 1" thick mixture on top of French bread slices. Put back under broiler and broil until hot and bubbly. Watch carefully as they burn quickly. May be served as an open-faced sandwich or cut into triangles and served as hors d'oeuvre.
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