Ingredients for Crabmeat Canapes
- White Bread
- Lump Crabmeat
- Mayonnaise
- Cream Cheese
- Red Hot Sauce
- Parmesan Cheese
- Scallions
- Fresh Lemon Juice
- Old Bay Seasoning
- Salt
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How to Make Crabmeat Canapes
- Preheat oven to 400°F (200°C).
- Arrange baguette slices in a single layer on a baking sheet. Toast for 5-7 minutes, or until lightly golden.
- In a medium bowl, gently combine crabmeat, mayonnaise, Dijon mustard, chives, parsley, lemon juice, and Old Bay seasoning. Season with salt and pepper to taste.
- (Optional) Cover and refrigerate the toasted bread and crabmeat mixture separately for up to 24 hours.
- Reduce oven temperature to 375°F (190°C).
- Spread a generous amount of the crabmeat mixture evenly onto each toasted baguette slice.
- Arrange the canapés on a baking sheet.
- Bake for 10-12 minutes, or until the canapés are heated through and the topping is lightly golden and puffed.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
6g
Carbs
2g
