Lobster Roll-Style Crab Salad Sandwiches

1 (1½ lb.) pkg. imitation crabmeat
¼ c. Miracle Whip
½ c. mayonnaise
2 Tbsp. dried green onions
1 Tbsp. dried minced onions
1 Tbsp. finely chopped onions
1 Tbsp. lemon juice
3 tsp. prepared horseradish
3 tsp. fresh parsley, minced
Potato Bread, toasted on one side or croissants

Break the crab into bite-sized pieces and place in a large mixing bowl. Set aside
Combine the Miracle Whip, mayonnaise, onions, lemon juice, horseradish, and two tablespoons of parsley in a small mixing bowl; mix well. Pour the mayonnaise mixture over the crabmeat and gently fold to combine everything. (The mixture isn’t going to be mayonnaise laden, but will have more than enough.)
To toast the bread, spread butter on one side of each slice of bread. Toast in a skillet, as you would for toasted cheese sandwiches, and sandwich the crabmeat mixture between the untoasted sides of the breads, sprinkle with the remaining parsley, and serve.