Have Yourself a Merry Little Party

Several years ago, my husband and I decided to forgo large New Year’s Eve celebrations in favor of small dinners shared with close friends. Now, this last-night-of-the-year event has become a tradition for us.

Our menu for this year will begin with Lemon- and Orange-Scented Crab Puffs offered with glasses of Champagne, followed by peppered roast racks of lamb (the racks are spread with butter and cracked black pepper), rosemary-and-Parmesan-cheese baked potatoes, and a saute of green beans and roasted garlic. A salad of mixed winter greens, walnuts and red peppers in a shallot vinaigrette will follow and, finally, red-wine-poached pears and ginger madeleines for dessert.

LEMON- AND ORANGE-SCENTED CRAB PUFFS

1/4 cup regular or light mayonnaise

1/2 cup packed shredded plain havarti cheese (do not use cheese flavored with caraway or dill)

1/2 cup packed cooked crab meat, bits of shell removed

1/3 cup finely chopped green onions

1/8 teaspoon cayenne pepper

2 teaspoons lemon juice

1/4 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

Salt

7 slices firm, white sandwich bread

1/4 cup chopped chives or parsley

Combine mayonnaise, cheese, crab meat, green onions, cayenne, lemon juice and lemon and orange zest in mixing bowl. Mix well to blend. Taste and add salt as needed. Crab mixture can be prepared day ahead. Cover and refrigerate until needed.

Remove crusts from bread and save for another use. Cut each slice into 4 equal squares and place pieces on 2 baking sheets. Bake at 350 degrees 5 minutes. Turn slices and continue to bake until bread is lightly toasted on both sides, about 5 minutes more. Remove from oven. Toasts can be prepared several hours ahead. Keep loosely covered with foil at cool room temperature.

When ready to assemble, spread each toast with generous 1/2 tablespoon crab mixture. Place on 2 baking sheets. Bake at 350 degrees until topping is puffed and golden, 10 to 12 minutes. Remove from oven and sprinkle with chives. Arrange on serving tray and keep warm. Makes 28 portions or 8 to 10 servings.

Note: Fresh crab meat works best, but good-quality canned or frozen crab may be used. If frozen, drain thoroughly and pat dry.