Taste of Home
Creamy Crab Toast Cups
TOTAL TIME: Prep: 30 min. Cook: 15 min.
YIELD: 12 servings.
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
Ingredients
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12 slices white bread, crusts removed
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1/2 cup butter, melted
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FILLING:
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3 tablespoons butter
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2 tablespoons all-purpose flour
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1-1/4 cups 2% milk
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1 cup shredded cheddar cheese
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2 teaspoons lemon juice
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1 teaspoon ground mustard
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1 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/8 teaspoon hot pepper sauce
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2 cans (6 ounces each) lump crabmeat, drained
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2 tablespoons minced fresh parsley
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1 green onion, thinly sliced
Directions
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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.
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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.
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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.
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