Deviled Crab (or Clams) Puffs

Dorothy Curtis

By
@CanbyDorothy

I am not sure where I got this recipe because I have had it for a long time. I always make a double batch because they freeze well and are great to have on hand. I use canned clams because they seem to freeze better then the crab for longer storage.

Rating:
★★★★★ 2 votes
Comments:
Serves:
Quite a few
Prep:
20 Min
Cook:
5 Min
Method:
Broil

Ingredients

24 slice
baguette bread 3/4 inch
1 jar(s)
kraft old english cheese spread
1 Tbsp
flour
1 tsp
dry mustard
1/8 tsp
cayenne pepper
6 Tbsp
butter or marg-softened
2 Tbsp
mayonnaise
1 tsp
worcestershire sauce
1 clove
garlic-minced
1 can(s)
crab meat or minced clams drained
1
green onion-minced

Step-By-Step

1Put bread on an ungreased cookie sheet and broil 4-6 inches from heat 1 to 2 minutes or till lightly browned. Remove from broiler turn bread over and cool on sheet.
2Mix all ingredients together except for crab or clams. Stir in crab or clams.
3Spread mix on untoasted sides of the bread, covering completely. Put cookie sheet in the freezer and freeze until firm.
4When frozen put into zip lock bags and store in freezer until ready to cook. They will store for a long time.
5Broil frozen slices 4-6 inches from heat for 6 to 8 minutes or until puffed, bubbly and lightly browned. Watch or they could burn.
6Serve with a nice salad or soup or as an appetizer.
Enjoy!

About this Recipe

Main Ingredient: Bread
Regional Style: American