Crunchy shoestring potatoes form crunchy appetizer cups that encase a warm, cheesy crab mixture.
Preheat oven to 450°F (230°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Place shoestring potatoes into large resealable plastic bag; gently press bag to break potatoes into smaller pieces. Place into Classic Batter Bowl; add egg white and toss to coat using Small Mix ‘N Scraper®. Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide potato mixture evenly among cups of pan. Press tops with Mini-Tart Shaper to make indentations; bake 3-5 minutes or just until edges of nests begin to brown. Remove pan from oven to Stackable Cooling Rack.
Meanwhile, on Cutting Board, finely chop bell pepper using Food Chopper; blot dry with paper towels. Slice green onions, reserving green tops for garnish. Cut lemon in half crosswise; using head of Stainless Whisk as reamer, juice lemon to measure 1 tbsp (15 mL). In clean batter bowl, combine bell pepper, onion bottoms, lemon juice, crabmeat, 1/4 cup (50 mL) of the cheese, mayonnaise and mustard; mix well.
Divide crab mixture evenly among nests using clean large Adjustable Measuring Spoon (about 2 tsp/10 mL) and sprinkle with remaining cheese. Bake 5-7 minutes or until crab mixture is hot and cheese is melted. Remove pan from oven to cooling rack. Garnish with reserved green onion tops.
U.S. Nutrients per serving: Calories 150, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 210 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g
Shoestring potatoes are thin, crunchy potato snacks that are packaged in canisters. They can be found by the French-fried onions in most grocery stores.
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