Creamy Crab Cup Appetizers
Yield: 24

To Make Bread Cups:

• 24 slices, fresh thinly-sliced white bread (Inexpensive white bread works much better)
• 4 TBSP very softened unsalted butter (probably more will be needed - butter is important)

Preheat oven to 400 degrees

For 24 bread cups, you will need a 3-inch plain or fluted cookie-cutter and a 24-cup mini muffin pan. You may also use a small wine glass as a cutter.

Using a pastry brush, generously coat the inside of the tins heavily with the softened butter. If you don’t use enough butter, the cups may be too dry and hard and you want them to be very light and buttery.

Cut a 3-inch round from the slice of bread. You can usually get two rounds per slice. Carefully fit the round into the muffin tins, gently pushing the center of the bread into the “well” of the tin. Very gently, mold it around the bottom of the tin with the tip of your finger or a small wooden pestle. Don’t be rough or the bread will tear. Each bread round should be molded into a perfect little cup.

Place in the oven on the center rack and bake for about 10 minutes, or until lightly browned on the rim and outside of cups. Remove them from the pan and allow to cool.

To Make Crab Filling:

• 1 lb fresh (or very freshly canned) lump crab meat (blue or Dungeness)
• 6-8 oz Philly “whipped” cream cheese, softened at room temp
• 1 celery stalk – finely diced
• 2-3 green onions, finely diced
• ¾ tsp sea salt
• 1 tsp (or more) Old Bay Seasoning
• Juice from ½ lemon (to taste)
• ¼ of a red bell pepper, finely sliced into ½ inch spears

Gently fold crabmeat, celery and green onions together with cream cheese in a medium sized bowl. Season with salt, Old Bay and add freshly squeezed lemon juice. Add more seasoning to desired taste.

Using a teaspoon, gently add a dollop of crab filling to each cup. Place sliver of red pepper on each as a garnish. Serve immediately.