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Creamy Crabmeat in Toast Cups Recipe

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This recipe for Creamy Crabmeat in Toast Cups, by , is from Barbara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Myrtle MacLaren


2 Loaves Bread
3 T Butter/Margarine
1/2 C flour
1 C shredded Cheddar
2 T minced Parsley
1 Tsp worchestershire Sauce
1 C 2 sticks melted Butter/Margarine
1 Tsp prepared mustard
1/2 Tsp Salt
1 1/2 C Milk
Dash Liquid hot pepper for seasoning
1 Can 7 1/2 oz crabmeat
1 T minced green onion
1 T grated lemon Rind
1 T lemon juice

Cut crusts from bread. Cut with 2 3/4 Cutter. Brush rounds both sides with melted butter.
Press into tiny muffin pan cups. Bake cups in very hot oven 450 deg. for 5 minutes or until
golden brown. Melt butter in Saucepan. Stir in flour & cook until bubbly about 1 min.
Stir in milk, stir until thickened, stir in cheese until melted. Bone & flake crabmeat.
Add to sauce with remaining ingredients. Fill each toast cup with 1 T of filling.
To freeze put filled cup on baking sheet until solid. Then layer in rigid plastic container separate layers with plastic paper.
Store 3 months.
To Serve - Bake frozen cups in hot oven for 15 minutes.




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