Crab Cups Recipe – Eats Now

Name: Crab Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ½ teaspoon salt (to taste); ¼ teaspoon black pepper (to taste); paprika

Servings: persons

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)
½ teaspoon salt (to taste)
¼ teaspoon black pepper (to taste)
paprika

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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Crab Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Cups

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