1/2 c. sharp cheddar cheese, grated
6 1/2 oz. crabmeat, canned or fresh
2 egg whites, stiffly beaten
20 (2 inch) toast rounds, buttered
3 strips bacon, diced
7 stuffed green olives, sliced in thirds

Fold cheese and crabmeat into egg whites. Pile on toast rounds. Top with bacon and broil until cheese melts and bacon is crisp. Top with an olive slice. Yield: 20. NOTE: The mixture can be prepared ahead and assembled just before serving.