You can imitate ev'ryone you know

...but it doesn't make you an expert. As much as I love to cook. As adventurous in the kitchen as I am, I am no expert. I like starting out with these appetizers because they come together so quickly, they make me feel far more proficient than I am.

However, we are so far 2 for 2 on these hot appetizers. As you may recall, Fannie mentioned they should appeal to both the eye and the palate. We're having a tough time with the palate one. These crab puffs are gorgeous to look at, but merely mehhh in the taste department. Thatboy's exact words were "they're a waste of perfectly good bread."

Lesson for the day: The French word "hor d'oeuvre" literally means "outside the principal work or main course."

Crab Puffs (from The Fannie Farmer Cookbook)

• 3/4 cup mayonnaise
• 1 cup flaked cooked crabmeat
• 1 Tbsp finely chopped scallions
• 1/8 tsp cayenne pepper
• 2 1/2 Tbsp lemon juice
• salt
• 2 egg whites
• 48 1 1/2 inch rounds of bread.
  

1. Preheat the broiler. Combine the mayonaise, crabmeat, scallions, cayenne, lemon juice, and salt to taste.
2. Beat the egg whites until stiff and gently fold in the crab mixture.
3. Spoon a mound of mixture on each of the bread rounds.
4. Place on cookie sheets and put under broiler until lightly browned.

I can however give you RAVE reviews on how I used the leftover 2 egg yolks. I made Peabody's Frozen Key Lime Souffle for 2. They were phenomenal!