Hot Mushroom Crab Puff Canapes Food

SPICY CRAB SALAD TAPAS

Steps:

• Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

CRAB PHYLLO CUPS

Steps:

• In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

HOT CRAB CANAPES

Steps:

• Mix all ingredients together and spread on the Rye mini-slices.
• Place under a broiler until hot and bubby.

HOT MUSHROOM CRAB PUFF CANAPES

Steps:

• Fry bacon until crisp, drain on paper towels. Crumble and set aside.
• Drain off bacon drippings, reserve 2 tablespoons in skillet.
• Add mushrooms, onion and garlic to skillet.
• Cook, stirring often, until liquid is evaporated.
• Stir in flour.
• Add cream cheese, Worcestershire sauce and soy sauce.
• Cook, stirring constantly until cheese melts.
• Stir sour cream, bacon and flaked crab into mixture and continue cooking and stirring, but do not boil!
• Season with salt and pepper.
• Spread on crackers and serve while hot.
• Note: This can be spread on small rounds of lightly toasted white bread and run under the broiler until mixture puffs.

PHYLLO CRAB CUPS

Steps:

• In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

VENETIAN CANAPES

Steps:

• Preheat oven to 350°F.
• Cut circles out of bread slices w/2inch round cutter.
• Melt 3 tbsp butter in small saucepan.
• Brush both sides of bread circles lightly w/butter.
• Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
• Remove to wire rack.
• Cool completely.
• Increase oven temp to 425°F.
• Melt remaining 2 tbsp butter in small saucepan.
• Stir in flour; cook and stir over medium heat until bubbly.
• Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles (sauce will be very thick). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
• Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
• Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
• Garnish w/black and green olive slices, and bell peppers.
• Bake 5-7 minutes until tops are light brown.
• Serve warm.

MUSHROOM CANAPES

Steps:

• In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel.
• Place the canapes on a baking sheet and broil until the topping is bubbly.