Crab Cups

In 'A Love Affair with Southern Cooking' by Jean Anderson

• Ready In: 1 hr 35 mins
• Yields: 4 to 4 1/2 dozen

Ingredients

• 1  loaf  sliced  white bread, crusts removed (1 lb. loaf, 27 slices)
• 1  lb fresh lump crabmeat, bits of shell and cartilage removed
• 2  cups  finely diced celery (3 large ribs)
• 2  large  hard-cooked eggs, finely chopped
• 1  small yellow onion, finely chopped
• 1  cup  firmly packed mayonnaise (can use light)
• 1  tablespoon  finely snipped fresh dill (or tarragon)
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 teaspoon black pepper (to taste)
•  paprika

Directions

1. Preheat oven to 300°.
2. Using a 1 7/8- to 2-inch round cutter, cut 2 rounds from each slice of bread.
3. Press the bread rounds gently into ungreased mini muffin pan cups measuring no more than 2 inches across the top.
4. The bread will only half-fill the muffin cups, but shape it as best as you can into shallow cups.
5. Don't worry about ragged edges; the filling will hide them.
6. Toast the bread cups on the middle oven rack for about 20 minutes or until crisp and golden.
7. Cool to room temperature, then remove from the muffin pans.
8. Filling--lightly fork together the crabmeat, celery, eggs, onion, mayonnaise, dill, salt, and pepper.
9. Cover and refrigerate for 2-3 hours; fork again just before using.
10. To till the toast cups, scoop the crab mixture up by generous teaspoonfuls.
11. Blush the tops of the crab cups with paprika, if you like; arrange on a colorful platter and serve as an accompaniment to cocktails.