CRAB SKIFFS

CRAB SKIFFS

Our friend, Diane, is a wonderful creative cook and she gave us this recipe eons ago.  Okay, maybe it was just a couple of decades, but we have it frequently and enjoy it every time.  It's great for brunch, lunch or for a light dinner.  It's easy, it's quick and it's wonderful to serve for large group.  It's crabby, cheesy and very tasty.

Recipe

2 hard rolls

1 6 ounce can crab (You can use fresh crab or pasteurized crab, but both are more expensive)

2 to 3 ounces Swiss cheese

1 to 1/2 teaspoon capers, rinsed.  (DO NOT OMIT THESE!)

2 green onions, white and green parts finely chopped

1/4 to 1/3 cup mayonnaise

Preheat oven to 350°

Serves two for dinner/four for brunch or lunch

Hollow out the rolls leaving a thin shell.  Tear the bread from the rolls into small chunks and toss into a bowl.  Drain and pick over the crab for any shells and add to the bowl.  Dice the cheese into fairly small chunks (you can grate it, but that's more work than you really need to do).  Add the cheese to the bowl along with the capers and the chopped green onions.  Toss the mixture carefully then add enough mayonnaise to hold it all together.  (DO NOT USE MIRACLE WHIP ... actually never use Miracle Whip or anything like it for anything you cook.  That stuff is nasty!)  Pile the mixture back into the roll shells and place on a baking sheet.  Bake 15 to 20 minutes or until the cheese melts and the skiffs are hot all the way through and just beginning to brown on top.  Don't over cook.  

Serve with a green salad OR for something really special, serve with the Brandied Cranberries as shown in the picture.  The Brandied Cranberries freeze wonderfully.

Enjoy!