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.


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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.

Step 2 Direction Photo

2Mix all ingredients together except for crab or clams. Stir in crab or clams.

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3Spread mix on untoasted sides of the bread, covering completely. Put cookie sheet in the freezer and freeze until firm.

Step 4 Direction Photo

4When frozen put into zip lock bags and store in freezer until ready to cook. They will store for a long time.

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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