Chef

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10 slices bread, crusts removed 10
3/4 cup shredded white cheddar cheese (or your favorite) 175 mL
2 tbsp butter 30 mL
1 tbsp milk or dry white wine 15 mL
1/2 tsp onion powder 3 mL
1 tbsp dried parsley 15 mL
1 can crabmeat, drained, flaked (6-oz /170-g) 1 can
salt, to taste
1/3 cup butter, melted 150 mL
1/2 tsp paprika 2 mL

With a rolling pin, roll out the bread to flatten. In a small saucepan heat cheese and 2 tbsp (30 mL) butter over low heat until cheese melts, stirring constantly. Stir in milk or wine until smooth. Add onion powder and parsley. Stir in crabmeat. Add salt to taste. Spread crab mixture on 1 side of each flattened bread slice; roll up.

In a small mixing bowl combine 1/3 cup (150 mL) melted butter and paprika. Brush mixture lightly over crab rolls. Place rolls, seam side down, on a baking sheet lined with waxed paper. Freeze, uncovered, about 1 hour. Transfer rolls to a freezer container. Freeze.

To serve, unwrap frozen crab rolls and let stand at room temperature for 10 minutes. Cut each roll into 4 slices. Arrange slices on a greased baking sheet. Bake, uncovered, in a 375°F/190°C oven about 12 minutes or until bread is golden brown and crisp.
 
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