Prep Time: 30 minutes

3	6-7 inch	French rolls
		Butter or margarine, melted
3/4	lb	Fresh crabmeat or frozen crabmeat
1	C	Gruyere cheese, shredded
1	lg	Green onion, sliced
1/4	C	Mayonnaise
2	tbsp	Sour cream
		Cayenne pepper, to taste
		Lemon juice, to taste
		Ground nutmeg, to taste

1. Preheat broiler. Split rolls in half lengthwise. Brush with melted butter. Lightly toast rolls under broiler. Preheat oven to 400 degrees F.
2. Flake crabmeat, removing any cartilage. In a bowl, gently blend crabmeat, cheese, onions, mayonnaise, and sour cream. Season to taste with cayenne, lemon juice and nutmeg.
3. Spoon crab mixture onto split toasted rolls and place rolls on baking sheets. Bake 5 to 10 minutes, or until sandwiches are hot.

   Makes 6 rolls.

   Timesaver Tip: Crab mixture can be made up to 6 hours ahead; reserve sliced green onions and mix in just before rolls are baked. Store prepared mixture, covered, in refrigerator.

   For a pungent variation, substitute dill weed for the ground nutmeg.