San Francisco Crab Melt - cooking recipe

Ingredients

1 (8 oz.) pkg. crabmeat or imitation crabmeat, thawed (if necessary)
6 oz. Swiss, shredded
10 slices sourdough or French bread baguette (about 3-inches wide)
1/4 c. sliced green onions
1/2 c. mayonnaise
1/2 tsp. garlic salt
1/4 tsp. paprika

Preparation

Heat broiler.
Shred or coarsely chop crabmeat.
In medium bowl, stir together crabmeat and all remaining ingredients except bread.
Place bread slices on large cookie sheet.
Broil 5 to 6-inches from heat until toasted (1 to 2 minutes).
Turn bread slices over.
Spread each with about 1 tablespoon crabmeat mixture. Broil 5 to 6-inches from heat until cheese is bubbly (2 to 3 minutes).
Serve immediately.
Yields 20 appetizers.