Ingredients: |
Ingredients: 2 loafs thinly sliced, day-old sandwich bread (white or whole-wheat), 36 slices
1/2 cup melted butter
Fillings:
3 tbsp butter
1/4 cup flour
1 1/2 cup grated Cheddar cheese
1 can snow crabmeat, drained and flaked
1 tbsp. fresh lemon juice
2 tbsp. minced fresh parsley
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt
Dash of tobasco.
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Directions: |
Directions:For toast cups:
Cut one circle out of each bread slice by pressing down with a cup or glass. Brush butter on toast rounds, coating all sides to prevent burning. Press rounds into muffin tins to form depression. Bake bread shells in hot oven (425ºF.) until sides and bottoms are crisp and golden brown, about 5-6 minutes.
For filling:
Melt butter in medium saucepan, over medium heat. Let bubble up, then add flour and stir to form a smooth paste. Cook several minutes, stirring; then add warm milk. Stirring, let come to a boil, then turn heat to low. When mixture is thick and creamy, add cheese, stir and remove from heat. When cheese has melted, add remaining ingredients, stirring after each addition. Spoon one tbsp of filling into each cup.
Filled cups can be heated, on cookie sheet, in moderate oven until bubbling, about 10 minutes. To freeze, place filled cups onto baking sheet and flash-freeze. freeze a couple of hours, then store in covered, freezer container, putting a sheet of plastic wrap or waxed paper between each layer of crab cups. Use within 3 months. |
This recipe for Spiced Crab Cups is from