Crab Cups
"In 'A Love Affair with Southern Cooking' by Jean Anderson"
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Yields:
-
4 to 4 1/2 dozen
ingredients
- 1 loaf sliced white bread, crusts removed (1 lb. loaf, 27 slices)
- 1 lb fresh lump crabmeat, bits of shell and cartilage removed
- 2 cups finely diced celery (3 large ribs)
- 2 large hard-cooked eggs, finely chopped
- 1 small yellow onion, finely chopped
- 1 cup firmly packed mayonnaise (can use light)
- 1 tablespoon finely snipped fresh dill (or tarragon)
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon black pepper (to taste)
- paprika
directions
- Preheat oven to 300°.
- Using a 1 7/8- to 2-inch round cutter, cut 2 rounds from each slice of bread.
- Press the bread rounds gently into ungreased mini muffin pan cups measuring no more than 2 inches across the top.
- The bread will only half-fill the muffin cups, but shape it as best as you can into shallow cups.
- Don't worry about ragged edges; the filling will hide them.
- Toast the bread cups on the middle oven rack for about 20 minutes or until crisp and golden.
- Cool to room temperature, then remove from the muffin pans.
- Filling--lightly fork together the crabmeat, celery, eggs, onion, mayonnaise, dill, salt, and pepper.
- Cover and refrigerate for 2-3 hours; fork again just before using.
- To till the toast cups, scoop the crab mixture up by generous teaspoonfuls.
- Blush the tops of the crab cups with paprika, if you like; arrange on a colorful platter and serve as an accompaniment to cocktails.
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