Crab Puffs

 

1 6.5-ounce can Sea Fare or Miller's Select Lump Crab Meat, drained
1/4 cup mayonnaise
1/2 cup Havarti cheese, grated and packed
1/3 cup scallions, finely chopped
pinch of cayenne
2 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 teaspoon orange zest
salt, to taste
18 bruschetta rounds*
1/4 cup chives or parsley, chopped

Combine the Sea Fare or Miller's Select crabmeat,
mayonnaise, Havarti cheese, scallions, cayenne,
lemon juice, lemon and orange zest in a mixing bowl.
Mix gently to blend. Taste and add salt, if desired.
Cover and refrigerate until ready to use.
(The crab mixture can be prepared a day ahead.) 

Spread each bruschetta round with a generous
tablespoonful of the crab mixture. Place the rounds
on a baking sheet and bake in a 350 degree oven
until the topping is warm and the cheese is melted,
10 to 12 minutes. Place the baking sheet under the
oven-broiler for a few seconds until the crab puffs
are lightly browned. When done, immediately sprinkle
with chopped chives or parsley. Arrange the crab puffs
on a serving tray and serve warm.

Makes 18 crab puffs. 

*To make bruschetta rounds: Slice a baguette on the
diagonal into ½ to ¾ -inch slices (approx.18 slices).
Arrange the slices on a baking sheet and brush the
tops with olive oil. Place about 6 inches under the oven
broiler and toast until the baguette slices are light
golden brown. Turn, brush with oil and toast the other
side. Place the rounds on a baking rack to cool.
(Bruschetta rounds can be made ahead.)

Orange and Lemon Scented Crab Puffs by Staci Joers, Cooking With Class, Racine, WI.