This 1930's appetizer was originally called a "Washington canape" and was made with buttered toast with cheese and creamed crab. This more healthful version skips the butter and puts the cheese in the creamed crab mixture.

Ingredients:

10 slices home style white bread, toasted
3/4 cup evaporated skimmed milk
2 tablespoons all purpose flour
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese
8 ounces lump crab meat, picked over and flaked, or 1 package frozen and thawed crab meat
20 thin strips canned pimiento

Directions:

Preheat the oven to 400°F. Using a 2 inch round cutter, cut toasted bread into rounds.

In a small saucepan, whisk together the evaporated milk, flour, and pepper. Cook over moderate heat, whisking constantly for 2 minutes more or until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Remove from heat. Stir in the Parmesan cheese. Stir in the crab meat.

Using a tablespoon, mound the crab meat mixture onto the bread rounds and place onto a baking sheet, Bake for 5 to 6 minutes or until lightly browned. Top puffs with pimiento strips. Makes 20 puffs.