136.4…Crab Salad Toast Cups
Last week I made a two appetizers for my swap party: Bacon Jam and Crab Salad Toast Cups. The crab salad by itself tastes great but what makes it even better are the little buttered bread cups you put it in.
Crab Salad Toast Cups (Makes 36)
Recipe courtesy Phillis Carey
36 thin slices white sandwich bread
4 Tbsp melted butter
36 small dill sprigs
1 clove garlic, minced
1/2 cup mayonnaise
1 Tbsp Homade-brand chili sauce or ketchup
1 Tbsp chopped fresh dill
1/2 tsp celery seeds
1/2 tsp salt (or to taste)
1 rib celery, chopped
1/4 cup chopped red onion
12 oz. canned lump crab
1. To make toast cups, cut bread into 2 1/2-inch circles using a cookie cutter; roll bread to flatten with a rolling pin. Brush inside of tiny muffin tins with melted butter and press and mold bread into each cup. (Don’t do more than 4 at a time otherwise they tend to dry up.) Brush bread cups with any remaining butter. Bake at 400 degrees until lightly golden, about 10 minutes. Remove bread cups from pans and cool completely. Store airtight or freeze until ready to use. Re-toast when ready to use.
2. For crab salad filling, place garlic, mayonnaise, chili sauce or ketchup, dill, celery seeds, and salt in a food processor and blend until smooth. Add celery and onion and pulse until finely chopped; stir in the crab. Transfer to a bowl and store covered in the refrigerator for at least one hour and up to 2 days.
3. When ready to serve, arrange bread cups on serving trays and fill with crab salad. Top each with a dill sprig.
A couple of notes: I used a tiny scoop to fill the cups. Also, after making holes in the bread slices, I put the leftover bread in the food processor to make fresh bread crumbs. No waste!
Last night I picked up my son from school and took him to Souplantation for dinner.
I kinda splurged last night and ate a couple pieces of pizza bread and a sundae.
I took my son to the talent show at his school. He was performing a song from the movie “Cars 2” with a friend. I cannot describe how cute it was! I was such a proud mama!!
This morning’s breakfast was Chobani pineapple yogurt with Nutella granola, strawberries, blackberries and raspberries.
I took the kids to school and then it was time for spin class.
I came home to shower and have lunch.
Leftover pizza and a salad. Nothing too exciting.
Tonight we are going out to dinner with some friends at a new (to me) restaurant. I’m excited!
Favorite ways to use crab in recipes? I don’t use it very often since no one else in my house eats it. But I love it!