Ingredients
-
1
-
1
-
2
-
2
-
1
-
1
-
1
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Crab Cups, In ‘A Love Affair with Southern Cooking’ by Jean Anderson, In ‘A Love Affair with Southern Cooking’ by Jean Anderson
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Steps
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1
Done
|
Preheat Oven to 300. |
|
2
Done
|
Using a 1 7/8- to 2-Inch Round Cutter, Cut 2 Rounds from Each Slice of Bread. |
|
3
Done
|
Press the Bread Rounds Gently Into Ungreased Mini Muffin Pan Cups Measuring No More Than 2 Inches Across the Top. |
|
4
Done
|
the Bread Will Only Half-Fill the Muffin Cups, but Shape It as Best as You Can Into Shallow Cups. |
|
5
Done
|
Don't Worry About Ragged Edges; the Filling Will Hide Them. |
|
6
Done
|
Toast the Bread Cups on the Middle Oven Rack For About 20 Minutes or Until Crisp and Golden. |
|
7
Done
|
Cool to Room Temperature, Then Remove from the Muffin Pans. |
|
8
Done
|
Filling--Lightly Fork Together the Crabmeat, Celery, Eggs, Onion, Mayonnaise, Dill, Salt, and Pepper. |
|
9
Done
|
Cover and Refrigerate For 2-3 Hours; Fork Again Just Before Using. |
|
10
Done
|
to Till the Toast Cups, Scoop the Crab Mixture Up by Generous Teaspoonfuls. |
|
11
Done
|
Blush the Tops of the Crab Cups With Paprika, If You Like; Arrange on a Colorful Platter and Serve as an Accompaniment to Cocktails. |
