Lump Crab Meat Salad Canapés Food

CRAB SALAD CANAPES

Steps:

• Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.
• Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.
• Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.
• Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.

CRAB SALAD

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.

LUMP CRAB MEAT SALAD CANAPéS

Steps:

• Add all ingredients except for the crab meat into a bowl and whisk together. Taste for seasoning and add salt/pepper as needed.
• Drain the lump crab meat and add it to the dressing. Fold the dressing into the lump crab meat gently, so you do not break it up too much. Continue to fold until completely combined.
• Slice the cucumber into ovals (on an angle) that are 1/4 inch thick. Cutting them on the angle gives the most surface area to hold the crab salad.
• Top each cucumber slice with scoop of the crab meat salad, then garnish with a tiny sprig of Dill.

CRAB-MEAT PARMESAN CANAPES

Steps:

• Preheat oven to 400°F.
• Toast bread on a baking sheet in oven until golden, about 5 minutes. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab-meat mixture may be made 1 day in advance.
• Reduce oven to 375°F. Spread crab-meat mixture on toasts and arrange on baking sheet. Canapés may be assembled 30 minutes in advance. Bake canapés in middle of oven until puffed, about 10 minutes.

SOUFFLéED CRAB-MEAT CANAPéS

Steps:

• Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
• Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
• In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
• Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.