Victorian Epicure Crab Puffs
By: Anonymous
Published: Sunday, December 13, 2009 - 12:22am

Ingredients




1 ounce – 3 ¾  (106 g) can crabmeat, drained
cup ½  (125 ml) low-fat mayonnaise
2 teaspoons (10 ml) VE 3 Onion Dip Mix
Pinch Victorian Epicure Louisiana Hot & Spicy Dip Mix
6 slices sandwich bread, crusts removed

Preparation

1 Preheat oven to 375o F (190o C). 2 Mix crab, mayonnaise in small mixing bowl 3 Add Victorian Epicure 3 Onion Dip Mix 4 Add Victorian Epicure Louisiana Hot & Spicy Dip Mix in bowl 5 Spread mixture on bread slices 6 Cut cross-wise into 4 triangles 7 Place on Parchment-lined baking sheet. 8 Bake for 10 minutes, or until puffed and golden. 9 Serve warm and enjoy this delicious treat

About


Whether attending a party or throwing one, share      these mouth-watering finger foods and entertain family, friends, colleagues      and neighbours with a delicious dish!  Enjoy great food with good      company – Victorian Epicure makes it easy.
Creative Cooking:  Instead of Victorian Epicure 3 Onion Dip Mix, try Victorian Epicure Lemon Dilly Dip Mix - the perfect citrus compliment to
seafood, Equally delicious with canned crab, salmon or tuna.

Comments:
Alisa Escanlar

What a great recipe! Thank you for adding this, this looks really delicious.
Anonymous

2 eggs are listed on the ingredient list, but the steps in the preparation section don't mention any addition of eggs - what's up?