Crabmeat Salad Sandwich Ingredients 1/4 cup reduced-fat sour cream 2 tsp. mayonnaise 1 can (6 oz.) lump crabmeat, drained 2 tbsp. chopped fresh parsley 1 tbsp. chopped marinated artichoke heart Freshly ground black pepper 4 slices Pepperidge FarmŽ Whole Grain 15 Grain Bread *, toasted 1 cup shredded red leaf lettuce Directions MIX sour cream and mayonnaise. Stir in crabmeat, parsley and artichokes and season to taste with black pepper. DIVIDE crabmeat mixture between 2 bread slices. Top with lettuce and remaining bread slices. Back