1 can (6 1/2 ounces) crab meat drained and picked over
1/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon minced onion
1 large baked potato
16 slices cocktail party rye bread
Combine crab meat, mayonnaise, sour cream
and onion in small bowl; blend well.
Cut potato vertically into 16 slices.
Arrange bread slices in a single layer on large serving platter.
Top each bread slice with potato slice and 1 tablespoon crab meat
mixture. Chill until ready to serve.
Servings: 16 appetizers
The All-American Potato Cookbook