Recipe: Crab on Toast (Campbell's soup recipe, 1970's)

CRAB ON TOAST

1/4 cup finely chopped green onions
1/4 cup finely chopped green pepper
2 small cloves garlic, minced
2 tablespoons butter or margarine
1 (10 3/4 oz ) can condensed cream of mushroom soup
1 1/2 cups flaked cooked crab meat
2 tablespoons finely chopped ripe olives
1 teaspoon lemon juice
Large dash hot pepper sauce
20 slices toast, cut in half*
3/4 cup shredded Cheddar, Swiss, or grated Parmesan cheese

In saucepan, cook onion, green pepper, and garlic in butter until tender.

Stir in remaining ingredients except toast and cheese.

Place 1 tablespoon crab mixture on each piece of toast. Top each with cheese.

Broil 4-inches from heat until cheese melts..

*Melba toast or whole rye crackers may be used in place of toast.

Makes 40 appetizers
Source: Recipe booklet: Campbell's 100 Best Recipes, 1977