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- 3 strips bacon, diced
- 2 egg whites
- 1/2 cup shredded Cheddar cheese
- 1 can (6 1/2 ounces) crabmeat, picked over and flaked
- 20 bread rounds, toasted, buttered
- pimiento stuffed green olives, sliced
Preparation:
Beat egg whites until stiff peaks form; fold in the shredded cheese and crabmeat. Pile crab mixture onto the buttered toast rounds. Sprinkle diced bacon over top of rounds. Place rounds on a baking sheet; broil until cheese begins to melt and bacon is crisp. Top each round with a slice of olive. Makes 20 crab appetizers.
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