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PETITE CRAB SOUFFLES | |
3/4 c. mayonnaise 1 c. flaked cooked crabmeat 1 tbsp. minced scallion 1/8 tsp. cayenne 2 1/2 tbsp. lemon juice Salt to taste 2 egg whites 48 rounds (1 1/2 inches) good quality bread Preheat broiler. Combine all ingredients except egg whites and bread. Beat whites stiff and fold in. Spoon a mound of mixture on each bread round, place on cookie sheet and put under broiler until lightly browned. Serve immediately. |
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