The week between Christmas and New Years is my time for living lazily. I don’t want to cook overly fussy foods. I’m interested in using up foods in my freezer – like a container of the Chinese beef and tofu skin soup that I made months ago. There are also little one-bite snacks like these, which I fancied to serve along with drinks.
This evening, San Francisco Chronicle food journalist Tara Duggan is stopping by for cocktails and snacks. Along with cheese and pate, I thought of these spicy crab bites. They’re my modern take on a 1950s-type of drink snacks – crab and mayonnaise seasoned in a piquant manner and baked atop a toast point. In my case, I used a tiny rice cracker from Trader Joe’s to make the puffs diminutive and true one-biters. Oh, they’re also gluten-free. (I like the crackers because they’re good. The gluten-free aspect is a bonus to those who are sensitive to wheat gluten.) I guess you could say these puffs are a modern Mad Men appetizer.
Mayonnaise and crab make excellent friends. After preparing the mixture, I kept it chilled for hours and then pulled it out about 15 minutes before using to remove some of the chill. Then, I made the puffs in my toaster oven. I tasted one before Tara arrived. They were lovely and celebratory without much sweat from me. My kind of lazy cooking and eating. Here's how to make them.