Crab Puffs

January 21, 2008
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Serve this easy and elegant appetizer on a buffet table or have your waiter carry it to your guests on a tray. SAM

4 egg whites
2 cups mayonnaise
2/3 pound crabmeat, well drained (2 cups)
1/2 teaspoon paprika
1/8 teaspoon hot-pepper sauce
1 teaspoon dried onion flakes
2 teaspoons minced fresh parsley
1 (20-inch) baguette, cut into 3/8-inch rounds and toasted

With an electric mixer on high speed, beat the egg whites until stiff. Fold in the mayonnaise and crabmeat. Add the paprika, hot-pepper sauce, onion flakes, and parsley. Place 1 tablespoon of crab mixture on each bread round and place on a large, ungreased baking sheet. Broil until puffed and lightly browned.
Makes 6 dozen puffs.