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Festive Crab Toasts
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Festive Crab Toasts
Yield: Makes about 30 appetizers
Ingredients:
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
Paprika
Preparation:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: 1 Crab Toast | |
| Sodium | 182 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 5 g |
| Cholesterol | 11 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 16 % |
| Calories | 44 |
Dietary Exchange:
| Starch | 1/2 |
This recipe appears in: Seafood
