Let’s Have Some Canapes, Part Two

Oh, hey, it’s been a while! How have you been, reader?

I’ve been . . . lazy! No, not really, just haven’t been cooking weird things, I guess. I will be making something later today that I shall post this week. In the meantime, here’s another appetizer I made back in June and never posted!

Hot Crabmeat Puffs

Whip 2 egg whites until stiff. Fold in 1 cup mayonnaise and 1 cup flaked crabmeat (7 oz. can). Season and pile on toast beds. Sprinkle with paprika. Broil 3 min. until puffy, lightly browned.

Supposedly, these were a “specialty” after football games, at the house of a Mrs. Harold Whittaker in Minneapolis, Minnesota.


7. Crabmeat Puff

I used the Bumblebee brand canned white crabmeat, which is not my favorite, but considering this was an experiment, I eschewed the more expensive (but also tastier) lump crabmeat.  The only bread I had on hand was whole wheat, which is not really the first choice for something like that, but what can ya do?

These were pretty tasty, and the can was a bit bigger than the recommended 7 ounces, so these made quite a few canapes. These were universally liked, except by my mother, because she said they tasty “fishy.” I don’t completely disagree, moreso because of the type of crab used. If it had been lump, I think these would have turned out better. They also have lump in a pouch now, which I would use over the can, to negate that slightly metallic taste one gets from canned seafood.

I would make these again! With lump crab, as I said, and perhaps a nice crusty Cuban or French loaf.


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