Pacific Northwest: Taste

Tostados de Cangrejo

Crab Toasts Makes 15 very small, open-faced sandwiches

4 ounces fresh crabmeat 2 tablespoons finely chopped pickle 2 tablespoons finely chopped onion 1 hard-boiled egg, finely chopped 3 tablespoons mayonnaise Sea salt and freshly ground pepper, to taste 4 or 5 slices fresh white bread 2 tablespoons butter 1. In a small bowl, mix the crabmeat with the pickle, onion, hard-boiled egg and mayonnaise. Season to taste with salt and pepper. 2. Use a small wineglass to cut 15 2/3-inch rounds from the sliced bread; butter the slices and toast them in a frying pan over medium heat until golden brown. 3. Top each toast-round with a spoonful of the crab mixture and serve. -Adapted from a recipe for Crab Tartlets in "Tapas, the Little Dishes of Spain," by Penelope Casas.