Hot, cheesy and meltingly good, open-faced crab sandwiches.

Crab Fondue Melt

1 (11-ounce) can Pillsbury® Refrigerated Crusty French Loaf
2 tablespoons butter
4 teaspoons all-purpose flour
1/2 cup water
2 tablespoons dry white wine
4 ounces (1 cup) shredded Swiss cheese
4 ounces (1 cup) shredded medium white Cheddar cheese
1 (4.5-ounce) can crabmeat, drained
1/2 teaspoon Dijon mustard
1/4 teaspoon paprika

1. Bake French loaf as directed on can.
2. Meanwhile, in 3­quart nonstick saucepan, melt butter over medium­low heat. Add flour; cook and stir until bubbly, about 2 minutes. Gradually add water and wine, cooking and stirring until smooth. Reduce heat to low; gradually add Swiss cheese and 1/2 cup of the cheddar cheese, stirring constantly until melted. Stir in crabmeat, mustard and paprika. Cook 2 to 3 minutes or until thoroughly heated.
3. Trim ends from warm loaf; cut loaf into 12 slices and place on ungreased cookie sheet. Top each with about 2 tablespoons fondue. Sprinkle remaining 1/2 cup cheddar cheese over slices.
4. Broil 4 to 6 inches from heat 1 minute or until bubbly and slightly brown

Makes 12 slices.

Recipe provided courtesy of the American Dairy Association.