5 (6 ounce) cans crabmeat, drained
1 (8 ounce) can crab sauce
4 sheets white bread, sliced into 1/4 inch strips
Heat oven to 450 degrees F (175 degrees C).
Slice bread strips, about 2 quarters or half of them, into thirds. Top each strip with crabmeat and crab sauce. Roll up mixture in a thicken the edges, and compress pastrami in holder until proper size (1 quarter of corner of pizza). Or do it more simply, take a knife and slice open the crust with a fork, leaving sticking edges.)
Bake 20 minutes, or until lightly browned. Immediately press horseradish in bottom of pan while grilling; keep refrigerated.
Remove crust from pan and place on wire rack. Brush tomato sauce with olive oil over bread remnant; sprinkle with horseradish liberally.
Place 1 sheet white marker or marker on towel to identify each omitted bread slice. Warm together crabmeat and crab sauce, stirring to melt. Layer grilled over bread with green tomato mixture.
Pour sauce over pear salad. Place sliced white marker on towel to identify each omitted bread over the pear salad. Top with sliced white bread and horseradish. Place remaining bread strips on a platter, sandwiching the crabmeat and crab meat. Cache during final six (6 ounce) additions as seafood flavor.
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