2 teaspoons lemon zest
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 (4 ounce) can crabmeat
1 cup cold barbecue sauce
1 (.25 ounce) package dry onion soup mix
1 (10 ounce) can canned crabmeat
1 cup shredded Cheddar cheese
In a medium bowl, mix lemon zest, sugar, nutmeg, salt and crabmeat. Mix until smooth. Cover and chill 1 hour in refrigerator. Dip a small piece of crabmeat into the mixture and roll in the lemon zest to seal.
When ready to use, place crabmeat mixture in a medium bowl. Heat 2 tablespoons barbecue sauce in a small saucepan over medium heat. When sauce begins to bubble, pour into a small container and add crabmeat mixture. Refrigerate 1 hour or longer, depending on the size of your stomach.
Using toothpicks, dip a portion of cheese into the crab mixture. Place sandwich onto the bread and roll up. Roll up to seal and chill in refrigerator.