Crab Cups

One 1-pound loaf thin-sliced, firm-textured white bread, crusts removed
1 pound fresh lump crabmeat, bits of shell and cartilage removed
2 cups finely diced celery (about 3 large ribs)
2 large hard-cooked eggs, finely chopped
1 small yellow onion, finely chopped
1 cup firmly packed mayonnaise (use “light,” if you like)
1 tablespoon finely snipped fresh dill or moderately finely chopped fresh tarragon (optional)
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Paprika (optional garnish)

The toast cups can be made a week in advance and stored in an airtight container.

Preheat the oven to 300° F.
Using a 1 7/8-to 2-inch round cutter, cut 2 rounds from each slice of bread. Press the bread rounds gently into ungreased mini muffin pan cups measuring no more than 2 inches across the top. The bread will only half-fill the muffin cups, but shape it as best you can into shallow cups. Don’t worry about ragged edges; the filling will hide them. Note: Buzz the trimmings to crumbs in a blender or food processor, place in a large plastic zipper bag, and store in the freezer to use later for meat loaves and casserole toppings.
Toast the bread cups on the middle oven shelf for about 20 minutes or until crisp and golden. Cool to room temperature, then remove from the muffin pans.
For the filling, lightly fork together the crabmeat, celery, hard-cooked eggs, onion, mayonnaise, dill (if desired), salt, and pepper. Taste for seasoning and adjust the salt and pepper as needed. Cover and refrigerate for 2 to 3 hours. Fork again just before using.
To fill the toast cups, scoop the crab mixture up by generous teaspoonfuls. Note: I use a small spring-loaded ice cream scoop that measures 11/8 inches across the top—a time-saver because each scoop is exactly the right amount of filling for each toast cup.
Blush the tops of the crab cups with paprika, if you like; arrange on a colorful platter and serve as an accompaniment to cocktails.