Stir the sour cream and mayonnaise in a medium bowl until the mixture is smooth. Stir in the crabmeat, parsley and artichokes. Season with the black pepper.Divide the crab mixture between 4 bread slices. Top with the lettuce and remaining bread slices.
0.5 cup reduced fat sour cream4 teaspoons mayonnaise2 cans (6 ounces each ) lump lump crabmeat, drained and picked over0.25 cup (1/4 cup) chopped fresh fresh parsley2 tablespoons chopped drained marinated artichoke hearts0.125 teaspoon Freshly ground black pepper8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted2 cups red leaf lettucecut into thin strips
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