Souffleed Crab-Meat Canapes

• 6 slices country bread, 1/2-inch thick
• 2 large eggs, separated
• Juice of 1/2 lemon
• 1/2 teaspoon salt
• 3 1/2 tablespoons pesto, homemade or bought
• 6 tablespoons extra virgin olive oil
• 3/4 pound lump crab meat
• Paprika

1. Preheat oven to 425 degrees.
2. Place rack in center of oven.
3. Lightly toast bread and place on foil-lined baking sheet.
4. Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl.
5. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise.
6. Transfer to a clean bowl and mix in crab meat.
7. Stir in remaining lemon juice.
8. In another bowl, beat egg whites until they hold peaks.
9. Fold into crab-meat mixture.
10. Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely.
11. Lightly dust with paprika.
12. Bake 15 minutes, until puffed and browned.
13. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

country bread, eggs, lemon, salt, pesto, extra virgin olive oil, crab meat, paprika

Taken from cooking.nytimes.com/recipes/9311 (may not work)