Easy Recipe Finder
Recipe Feeder
1/4 pound fresh lump crab meat, picked over
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons finely chopped celery
2 tablespoons finely chopped green bell pepper
2 hard-cooked large eggs, chopped fine
1/2 teaspoon Tabasco
1/4 teaspoon paprika
8 slices homemade-type white bread, crusts discarded, bread cut into 4
triangles and toasted
2 tablespoons unsalted butter, melted
2 tablespoons fine fresh bread crumbs
Preheat broiler.
In a bowl, stir together crab meat, mayonnaise, lemon juice, celery, bell pepper, eggs, Tabasco, and paprika until blended well. Crab mixture may be made 1 day ahead and chilled, covered.
Spread crab mixture on toasts and drizzle with butter. Sprinkle bread crumbs over crab mixture. Broil canapes on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres.
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons finely chopped celery
2 tablespoons finely chopped green bell pepper
2 hard-cooked large eggs, chopped fine
1/2 teaspoon Tabasco
1/4 teaspoon paprika
8 slices homemade-type white bread, crusts discarded, bread cut into 4
triangles and toasted
2 tablespoons unsalted butter, melted
2 tablespoons fine fresh bread crumbs
Preheat broiler.
In a bowl, stir together crab meat, mayonnaise, lemon juice, celery, bell pepper, eggs, Tabasco, and paprika until blended well. Crab mixture may be made 1 day ahead and chilled, covered.
Spread crab mixture on toasts and drizzle with butter. Sprinkle bread crumbs over crab mixture. Broil canapes on a baking sheet about 4 inches from heat until golden brown. Makes 32 hors d'oeuvres.