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If fresh crab is hard to find for this appetizer, look for canned pasteurized crabmeat. Your supermarket should be able to order this product for you.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For aioli, place the lemon peel, lemon juice, egg product, hot pepper sauce, garlic, salt, and pepper in a food processor or blender. Cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream until the mixture is the consistency of mayonnaise. Transfer to a small bowl; cover and chill up to 48 hours.

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  • In a chilled large mixing bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form. Gradually fold the whipped cream into the mayonnaise mixture.

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  • To serve, divide crabmeat among 50 small glasses, such as shot glasses. Top each with 1 tablespoon of the whipped cream mixture. Top each with caviar. Garnish with chive stems. Makes 50 servings

Nutrition Facts

114 calories; 8 g total fat; 2 g saturated fat; 40 mg cholesterol; 171 mg sodium. 1 g carbohydrates; 0 g fiber; 9 g protein; 97 IU vitamin a; 2 mg vitamin c; 30 mg calcium; 0 mg iron;

Reviews

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