Festive Crab Toasts the Editors of Publications International, Ltd.
Festive Crab Toasts
Makes about 30 appetizers
|12||ounces crabmeat, flaked|
|1||can (10-3/4 ounces) reduced-fat condensed cream of celery soup, undiluted|
|1/4||cup chopped celery|
|1/4||cup sliced green onions|
|1||tablespoon lemon juice|
|1/8||teaspoon grated lemon peel|
|1||(8-ounce) French bread baguette|
|1/3||cup grated Parmesan cheese|
- Combine crabmeat, soup, celery, green onions, lemon juice and lemon peel in medium bowl; mix well. Cut baguette diagonally into 1/2-inch slices; arrange slices on 2 ungreased baking sheets. Broil 5 inches from heat 2 minutes or until toasted, turning once.
- Spread 1 tablespoon crab mixture onto each baguette slice. Top with Parmesan cheese; sprinkle with paprika. Broil 5 inches from heat 2 minutes or until lightly browned.
|Serving Size:||1 Crab Toast|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||16 %|
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