| ½ | 8 oz. pkg. | cream cheese, softened |
| 1/3 | cup | whipping cream |
| 1 | clove | garlic, minced |
| ½ | lb. | fresh lump crabmeat |
| 1/3 | cup | finely chopped pecans, toasted |
| 3 | Tbsp. | chopped fresh chives |
| ¼ | tsp. | salt |
| 1/8 | tsp. | pepper |
| 28 | slices | sandwich bread |
| melted butter or margarine | ||
| fresh parsley sprigs, optional |
Beat cream cheese, whipping cream and garlic on medium speed of an electric mixer until smooth. Stir in crabmeat and next 4 ingredients.
Trim crust from bread slices and reserve for other uses. Roll each slice of bread to 1/8-inch thickness with a rolling pin. Place 1 tablespoon crabmeat filling diagonally across each slice; fold opposite corners of bread to overlap in center. Secure with wooden picks, if necessary.
Place sandwiches on ungreased baking sheets. Brush tops with melted butter. Bake at 325°F for 25-30 minutes or until lightly browned. Garnish with parsley, if desired. Serve immediately
Yield: 28 servings