c shoestring potatos
red bell pepper
green onions with tops, divided
6oz can crab meat, drained
c shredded monterey jack cheese, divided
c light mayonnaise
tsp dijon mustard
PreHeat oven to 450 degrees. Spray mini-muffin tins with non-stick spray Place shoestrings potatos into large ziploc and break into smaller pieces Place pieces into large bowl, add egg white and toss to coat using a spatula Put about 1 Tb of mixture into each mini-muffin cup Press down with a tart shaper Bake about 3-5 mins or until the edges are brown While baking, finely chop bell pepper Slice green onions, reserving green tops for garnish. Cut lemon in half and juice to measure 1 tsp. In clean bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 c of cheese, mayonnaise and mustard. Divide crab mixture evenly among nests using a 2 Tb scoop. Sprinle with remaining cheese. Bake 5-7 minutes or until crab mixture is hot and cheese is melted. Remove from pan and to a cooling rack. Garnish with reserve green onion tops.