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Crunchy Crab Nuggets

A crab meat filled toasted French bread crab appetizer recipe

  • 1 1-pound loaf Vienna or French bread
  • 1 stick butter, melted
  • ½ pound Maryland backfin crab meat
  • 2/3 cup American process cheese spread
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon lemon and pepper seasoning
  • 1/8 teaspoon dry mustard
  • 2 to 3 dashes garlic powder
  • paprika for garnish

Cut the bread into 1-inch slices. Remove the crusts. Cut the trimmed slices into 1½-inch cubes. Hollow out each cube with a sharp knife, leaving a shell about 1/8-inch thick. Brush the sides and tops with melted butter. Place on a cookie sheet.

Bake at 400 degrees for 10 minutes or until the nuggets are lightly browned and crisp. Remove from the oven and cool.

In a bowl, blend the cheese and the egg. Add the Worcestershire sauce, lemon and pepper seasoning, mustard and garlic powder. Gently mix in the crab meat.

Fill the nuggets with the crab meat mixture. Sprinkle paprika over tops.

Bake on cookie sheets at 400 degrees until hot and bubbly, 5 to 10 minutes.

Makes 4 dozen crab nuggets.

Cocktail canape shells may be substituted for nuggets. Crab meat mixture will make 3 dozen canapes.

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