Cooking Directions

• Stir the sour cream and mayonnaise in a medium bowl until the mixture is smooth.  Stir in the crabmeat, parsley and artichokes.  Season with the black pepper.
• Divide the crab mixture between 4 bread slices.  Top with the lettuce and remaining bread slices.

Ingredients

• 0.5 cup reduced fat sour cream
• 4 teaspoons mayonnaise
• 2 cans (6 ounces each ) lump lump crabmeat, drained and picked over
• 0.25 cup (1/4 cup) chopped fresh fresh parsley
• 2 tablespoons chopped drained marinated artichoke hearts
• 0.125 teaspoon Freshly ground black pepper
• 8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
• 2 cups red leaf lettucecut into thin strips