10 slices bread
3/4 c. shredded American cheese (3 oz.)
2 tbsp. butter
1 tbsp. milk or dry white wine
1 (6 oz.) can crabmeat, drained, flaked, and cartilage removed
1/3 c. butter, melted
1/2 tsp. paprika

Trim crusts from bread slices. With a rolling pin, roll out the bread to flatten. In a small saucepan heat cheese and 2 tablespoons butter over low heat until cheese melts, stirring constantly. Stir in milk or wine until smooth; stir in crabmeat. Spread crab mixture on 1 side of each flattened bread slice; roll up jelly roll style.

In a small mixing bowl combine 1/3 cup melted butter and paprika. Brush butter mixture lightly over crab rolls. Place rolls, seam side down, on a baking sheet lined with waxed paper. Freeze, uncovered, about 1 hour or until firm. Transfer to a freezer container or bags. Seal, label, and freeze.

To serve, unwrap frozen crab rolls and let stand at room temperature for 10 minutes. Cut each roll into 4 slices. Arrange slices on a greased baking sheet. Bake, uncovered in a 375 degree oven about 12 minutes or until bread is golden brown and crisp. Makes 40 crab rolls.