Miniature popovers make for excellent finger food. The mild flavours of the crab and green onion are just piqued by the jalapeño pepper.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
Method
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.)
Nutritional facts Per piece: about
- Sodium 88 mg
- Protein 2 g
- Calories 41.0
- Total fat 2 g
- Cholesterol 22 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 2.0
