Crab and Green Onion Popovers
9 people added this to their Recipe Box
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 41 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 0 |
| chol | 22 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 3 |
| vit A | 3 |
| vit C | 2 |
| folate | 4 |
Miniature popovers make for excellent finger food. The mild flavours of the crab and green onion are just piqued by the jalapeño pepper.
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp mace
- 1/3 cup finely chopped green onions
- 1 tbsp minced jalapeño pepper
- 1/2 cup drained canned crabmeat
Preparation
In large bowl, whisk together eggs, flour, milk, butter, salt, pepper and mace until smooth and frothy. Mix in green onions and jalapeño pepper. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Whisk batter; spoon into greased mini-muffin cups to fill halfway. Add rounded 1 tsp (5 mL) crabmeat to each; spoon remaining batter over top.
Bake in 425°F (220°C) oven until golden and puffed, 16 to 18 minutes. Serve warm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat in 400°F/200°C oven for 5 to 10 minutes.)
Whisk batter; spoon into greased mini-muffin cups to fill halfway. Add rounded 1 tsp (5 mL) crabmeat to each; spoon remaining batter over top.
Bake in 425°F (220°C) oven until golden and puffed, 16 to 18 minutes. Serve warm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat in 400°F/200°C oven for 5 to 10 minutes.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Eggs; Flour; Crab; Green onions; Bake; Make-Ahead;
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