Drain and flake canned crabmeat or thaw, drain and flake frozen crabmeat. In a small bowl, combine flaked crabmeat, cheese, sour cream, onions,lemon juice,worcestershire sauce and salt; set aside. Slice 10 water chestnuts into thirds; set aside. Finely chop remaining water chestnuts; add to crabmeat mixture.Preheat oven to 400 degrees. Slice each sourdough roll into 10 crosswise slices. Spoon about 2 teaspoons crabmeat mixture evenly onto each slice. Top each with 1 slice water chestnut. Arrange on an ungreased baking sheet. Bake 10-15 minutes until bubbly and slightly browned. Serve hot. Makes 30 appetizer servings. |