Crab And Swiss On Sourdough - cooking recipe

Ingredients

1 (6 oz.) can crabmeat
1 c. grated Swiss cheese
1/2 c. sour cream
2 Tbsp. minced green onion
1 Tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 cocktail loaf sourdough

Preparation

Drain crabmeat.
Flake.
Add all ingredients; mix well.
Spoon 2 teaspoons crabmeat mixture on each slice of sourdough (cocktail size).
Bake at 450\u00b0 for 10 minutes.
Quick and delicious.
Makes lots.