Preparation:
Combine crab, swiss, sour cream, scallions, lemon juice, worcestershire, and salt-mix well reserve 30 water chestnut slices as garnish and mince the remainder combine minced water chestnuts and the crab mixture cut each sourdough baguette into 30 slices spread each slice with 2 teaspoons crab mixture top with a water chestnut slice toast at 400 degrees for 10-15 minutes, until cheese is melted and slightly browned serve hot or at room temperature |
