Creamy Crab Toast Cups Recipe

Creamy Crab Toast Cups Recipe
Creamy Crab Toast Cups Recipe photo by Taste of Home
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Creamy Crab Toast Cups Recipe

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Seafood lovers are sure to enjoy these golden brown toasts filled with a creamy crab sauce. Using a muffin pan makes it easy to shape the rolled-out bread into little cups. —Valerie Schroder, Cobourg, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

Ingredients

  • 12 slices white bread, crusts removed
  • 1/2 cup butter, melted
  • FILLING:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 2 teaspoons lemon juice
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 2 tablespoons minced fresh parsley
  • 1 green onion, thinly sliced

Directions

Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown.
For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened.
Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups. Yield: 12 servings.
Originally published as Creamy Crab Toast Cups in Taste of Home Christmas Annual Annual 2014

  • 12 slices white bread, crusts removed
  • 1/2 cup butter, melted
  • FILLING:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 2 teaspoons lemon juice
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 2 tablespoons minced fresh parsley
  • 1 green onion, thinly sliced
  1. Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown.
  2. For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened.
  3. Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups. Yield: 12 servings.
Originally published as Creamy Crab Toast Cups in Taste of Home Christmas Annual Annual 2014

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