Souffléed Crab-Meat Canapés

Ingredients

• 6 slices country bread, 1/2-inch thick
• 2 large eggs, separated
• Juice of 1/2 lemon
• ½ teaspoon salt
• 3 ½ tablespoons pesto, homemade or bought
• 6 tablespoons extra virgin olive oil
• ¾ pound lump crab meat
• Paprika

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    403 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 23 grams protein; 175 milligrams cholesterol; 1027 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 large canapés or 36 small hors d'oeuvres

Preparation

1. Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
2. 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.
3. In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
4. 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.