6 oz. crabmeat (canned or frozen)
1 c. grated Swiss cheese
1/2 c. sour cream
2 tbsp. minced green onions
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 (8 1/2 oz.) can water chestnuts, drained
1 loaf French bread

Drain and flake crabmeat. In small bowl combine crab, cheese, sour cream, onions, lemon juice, salt and Worcestershire sauce; set aside.

Slice 10 water chestnuts into thirds; set aside. Chop remaining chestnuts and add to crab mixture. Preheat oven to 400 degrees. Slice bread into 1 inch slices. Spoon crab mixture evenly onto bread and top with 1 slice water chestnuts. Place on ungreased baking sheet. Bake 10-15 minutes until bubbly. Serve hot.