Souffleed Crab-Meat Canapes

1. 1

   Preheat oven to 425 degrees.

2. 2

   Place rack in center of oven.

3. 3

   Lightly toast bread and place on foil-lined baking sheet.

4. 4

   Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl.

5. 5

   While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise.

6. 6

   Transfer to a clean bowl and mix in crab meat.

7. 7

   Stir in remaining lemon juice.

8. 8

   In another bowl, beat egg whites until they hold peaks.

9. 9

   Fold into crab-meat mixture.

10. 10

    Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely.

11. 11

    Lightly dust with paprika.

12. 12

    Bake 15 minutes, until puffed and browned.

13. 13

    Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

* Per serving · 4 servings · Values may vary.

No additional tips available.