Open-Faced Crab Sandwiches

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             FOOD FUNNY
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Here's some very sage advice from Anna Welander:

Rules of Bar Drinking

If you owe someone money, always pay them back in a bar. Preferably during happy hour.

Buying a strange woman a drink is still cool. Buying all her drinks is dumb.

Never, ever tell a bartender he made your drink too strong.

If you offer to buy a woman a drink and she refuses, she does not like you.

If you offer to buy a woman a drink and she accepts, she still might not like you.

If she buys you a drink, she likes you.

After your sixth drink, do not look at yourself in the mirror. It will shake your confidence.

Screaming, "Someone buy me a drink!" has never worked.

The people with the most money are rarely the best tippers.

Asking a bartender what beers are on tap when the handles are right in
front of you is the equivalent of saying, "I'm an idiot."

If there is ever any confusion, the fuller beer is yours.

The bar clock moves twice as fast from midnight to last call.

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             TODAY'S RECIPE
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These are quick and easy to put together, and the busy cook could even
prepare the components in advance and let everyone assemble and cook
their own when the urge strikes.

Open-Faced Crab Sandwiches

1 small can (6 oz, 170 g) crab meat, drained
2 ribs celery, finely chopped
4 scallions (spring onions) green and white parts, finely chopped
1/2 cup (125 ml) chopped mushrooms
1 tsp (5 ml) caraway seed
4 Tbs (60 ml) mayonnaise
Salt and freshly ground black pepper to taste
4 slices bread
8 slices bacon, fried crisp and drained
1/2 cup (125 ml) grated Cheddar cheese

Combine the crab meat, celery, scallions, mushrooms, caraway,
mayonnaise, salt and pepper in a bowl and mix until thoroughly combined.
Toast the bread on one side under the broiler. Spread the crab mixture
on the untoasted side, top with the bacon and the Cheddar cheese, and
heat under the broiler until the cheese is melted.
Serves 4.
Received on Wed Apr 9 21:09:16 2008