Classic Crab Puffs
Danelle
Miniature crab soufflés
ingredients
- 3/4 cup mayonnaise
- 1 cup flaked cooked crabmeat
- 1 tablespoon finely chopped scallions
- 1/8 teaspoon cayenne pepper
- 2 1/2 tablespoons lemon juice
- salt
- 2 egg whites
- 48 1 1/2 inch rounds of bread
directions
Preheat the broiler. Combine the mayonnaise, crabmeat, scallions, cayenne, lemon juice, and salt to taste. Beat the egg whites until stiff and gently fold in the crab mixture. Spoon a mound of mixture on each of the bread rounds. Place on cookie sheets and put under the broiler until lightly browned. Serve immediately.
notes
Shrimp puffs: substitute 1 cup finely chopped cooked shrimp for the crabmeat.
Source: Fannie Farmer
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