Puffy Crab Canapes - cooking recipe

Ingredients

2 (6 oz.) pkg. frozen crabmeat (or cans)
1 1/2 c. finely chopped celery
2 tsp. prepared mustard
1/4 c. softened butter
6 English muffins, split
3/4 c. mayonnaise
1/2 tsp. salt
3 egg whites
3 Tbsp. mayonnaise

Preparation

Combine
crab, celery, mustard, salt and 3/4 cup mayonnaise and
mix
well.
Lightly toast muffins, which have been spread with butter and set aside.
Beat egg whites until stiff peaks form
and fold in 3 tablespoons mayonnaise.
Spoon crab mixture on
muffins,
which
have
been
quartered.
Top with beaten
egg mixture and spread to cover filling.
Bake at 450\u00b0 for about 3 minutes or until golden brown.
Makes 24 servings.