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Crabmeat in Toast Cups

Print Recipe
Course Appetizer

Ingredients
  

  • 2 lb white bread firm texture, about 1- 1.5 loaves
  • 1/2 cup butter melted
  • 1 1/2 Tbsp butter
  • 1/8 cup flour
  • 3/4 cup milk
  • 4 oz cheddar cheese shredded
  • 1 can crabmeat, 7.5 oz
  • 1 Tbsp scallions minced
  • 1/2 tsp lemon rind grated
  • 3/4 Tbsp lemon juice
  • 1 1/2 Tbsp parsley minced
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp prepared mustard
  • 1/4 tsp salt
  • dash Tabasco

Instructions
 

  • Cut crusts from bread. Cut slices into 2 1/2 inch rounds. Brush with melted butter on both sides and press into tiny muffin pans. Bake a 450 degrees for 5 minutes until golden.
  • In saucepan, melt 1.5 Tbsp butter, stir in flour and cook until blended. Add milk gradually and cook over low heat, stirring constantly, until thickened. Stir in cheese until melted.
  • Bone and flake crabmeat. Add sauce and remaining ingredients. Mix.
  • Fill each toast cup with 1-2 Tablespoons of crab mixture. Bake a 400 degree for 10 minutes until piping hot. Makes 40 cups. Enjoy!