1/2 lb. backfin crabmeat
1/4 c. sour cream
1 tbsp. freshly squeezed lemon juice
1/4 tsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
3/4 c. grated Gruyere or Swiss cheese
Old Bay Seasoning
4 pats butter, 1 tsp. each
4 slices thick rye bread

In a mixing bowl combine crabmeat, sour cream, lemon juice, Worcestershire sauce, Tabasco, and a little more than 1/2 cup of grated cheese. Toast rye bread and spread a pat of butter on each slice. Divide the crab mixture equally among the 4 slices of bread. Sprinkle the remaining cheese on top of crab, then sprinkle each open-face sandwich with Old Bay Seasoning. Bake on an ungreased baking sheet for 10-12 minutes or until sandwiches are hot and the cheese is melted.