SOUFFLéED CRAB-MEAT CANAPéS

Souffléed Crab-Meat Canapés image

Provided by Florence Fabricant

Time 35m

Yield 12 large canapés or 36 small hors d'oeuvres

Number Of Ingredients 8

6 slices country bread, 1/2-inch thick
2 large eggs, separated
Juice of 1/2 lemon
1/2 teaspoon salt
3 1/2 tablespoons pesto, homemade or bought
6 tablespoons extra virgin olive oil
3/4 pound lump crab meat
Paprika

Steps:

Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. 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.