Tart Shells:
36 slices of very thin sliced white bread
(low calorie bread is the perfect size)
3 tbsp. butter
Crab Filling:
3 tbsp. butter
1/4 cup flour
1 1/2 cups milk
1 cup cheddar cheese, grated
1 71/2 oz. can crabmeat
1 tbsp. green onion, minced
1 tsp. lemon rind, grated
1 tbsp. lemon juice
2 tbsp. parsley
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt
dash of Tabasco sauce
Tart Shells: generously butter small muffin tins. Cut a 3 inch round from each slice of bread.
Press into muffin tins.
Bake at 400
F for 10 minutes or until golden.Filling: Melt 3 tbsp. butter, stir in flour, cook until bubbly. Stir in milk, cook, stirring until thickened. Stir in cheese until melted. Add remaining ingredients. Fill each Tartlet with mixture. Bake at 400
F for 5 minutes or until bubbly.Makes 3 dozen. Freezes well
Darlene Revering