Recipe by Leslie in Texas
This is a quick and easy appetizer that always disappears quickly! I got the original recipe from our local paper over 15 years ago.
Top Review by darthlaurie
This is too good to save for appetizers! It became dinner for tonight and lunch sometime in the week...I just put the mixture on a couple pieces of bread and toasted it...added some paprika for color after it was toasted....oh and I used the cheese I had on hand-- a colby jack/cheddar blend. Very flexible, quick recipe!!! This is definitely going to be something I'll be making again and again!!! Thanks for posting it!!!!!
- 1 (7 1/2 ounce) can crabmeat or 7 1⁄2 ounces picked fresh crabmeat
- 1 cup sour cream
- 1⁄2 cup shredded swiss cheese
- 1⁄2 envelope dry onion soup mix
- melba toast or toasted bread round