Hot Crab Puffs with Chives

By á-2053

Ingredients

• 1 loaf Veri-Thin Pepperidge Farm white bread
• 2 small cans of lump crab meat - drain and cover with 1 Tbs. lemon juice
• 2/3 cup mayonnaise
• 1/2 cup minced onion
• 1/2 cup freshly grated cheddar cheese
• 1/2 cup freshly grated Parmesan cheese (Grana Padana)
• 2 Tbs. chopped fresh chives
• 1 Tbs. chopped fresh parsley
• generous pinch of cayenne
• 1/8 tsp. salt

Preparation

Step 1

Cut the crusts off the bread and cover with damp towel. Drain the crab meat and put into small mixing bowl. Add the mayonnaise, minced onion, cheeses, chives, parsley, cayenne and salt. Mix gently but well, being careful not to break up the lump crabmeat. Spread on thin slices of bread. Then cut each slice into four equal squares or triangles. Put on foil lined baking sheet that has been sprayed lightly with vegetable oil. (May be covered and frozen at this point.) When ready to bake, pre-heat oven to 400 degrees and place tray in middle of oven. Bake for 12 to 14 minutes - keep an eye on them, they should be sizzling and lightly browned. If they are partially frozen, they will take a little longer.