CRABMEAT CANAPES

1/4 pound crabmeat, lump preferred, picked over for shells and cartilage
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons finely chopped celery
1 tablespoon seeded and finely chopped green bell pepper
2 hard-boiled eggs, peeled and finely chopped
1/2 teaspoon Tabasco sauce
1/4 teaspoon paprika
2 tablespoons unsalted butter, melted
2 tablespoons fine fresh bread crumbs

Preheat broiler.

In a medium size mixing bowl, stir together the crabmeat, mayonnaise, lemon juice, celery, bell pepper, eggs, Tabasco, and paprika until blended well.

Spread crab mixture evenly over the toasts and drizzle with the butter. Sprinkle the bread crumbs on top.

Place on a baking sheet and broil about 4 inches from heat until golden brown, 4-5 minutes. Serve hot.

TO MAKE AHEAD:
The crab mixture may be made up to 1 day ahead, covered with plastic wrap, and refrigerated.

Serves 10-12
Source: Crazy for Crab by Fred Thompson