Souffléed Crab-Meat Canapés
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:12 large canapés or 36 small hors d'oeuvres
- 6slices country bread, ½-inch thick
- 2large eggs, separated
- Juice of ½ lemon
- ½teaspoon salt
- 3½tablespoons pesto, homemade or bought
- 6tablespoons extra virgin olive oil
- ¾pound lump crab meat
- Paprika
Preparation
- Step 1
Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
- Step 2
Place egg yolks, 1 tablespoon lemon juice, the salt and ½ tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
- Step 3
In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
- Step 4
Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.
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