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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