Cottage Crab Sandwiches

Ingredients

1 cup Roberts Cottage Cheese
1 can (7 1/2 ounce) crab meat, drained and flaked
1/4 cup Roberts Sour Cream
1/3 cup chopped celery
2 Roberts Eggs, hard-cooked and chopped
1 tablespoon lemon juice
1/2 teaspoon salt
4 English muffins
Roberts Butter
8 large slices tomato sliced
pimento-stuffed olives
parsley

Preparation

Combine cottage cheese, flaked crab meat, sour cream, celery, chopped hard-cooked eggs, lemon juice and salt. Cover and chill. Split muffins and butter each half generously; toast under broiler until golden brown. Top each muffin with a slice of tomato and about 1/3 cup of crab meat mixture. Garnish each sandwich with olive slices and parsley. Serve immediately.

Yield: 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.