Best 10 Crab Canapes Recipes

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.

CRAB CANAPES

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet.
• In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.
• Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.
• Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.

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.

HAWAIIAN CRAB CANAPES

Steps:

• Spread cream cheese over crackers. Top with crab, preserves, coconut, nuts and chives.

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.

CRAB MEAT CANAPES'

Steps:

• 1. Combine the crab meat with the mayonnaise, herbs and seasonings. Spread on rounds of toast. Broil until browned. Makes 16 canapes

CRAB CANAPéS WITH CUMIN

Steps:

• Make toasts:
• Preheat oven to 425°F.
• Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
• Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
• Make crab mixture while pitas are baking:
• Stir together crab ingredients and salt and pepper to taste.
• Top each toast with some crab.

HOT CRAB AND ASPARAGUS CANAPES

Steps:

• Preheat oven to 400°F.
• Line a baking tray with parchment paper.
• In a mixing bowl, beat cream cheese until light.
• Beat in crab, garlic and green onions until just combined.
• Season with salt, lemon juice and Tabasco sauce; combine well.
• Slice baguette diagonally into 1/4 inch thick slices.
• Spread mixture on the baquette slices and set on the baking tray.
• Top each canape with 2 asparagus halves, cut side down.
• Sprinkle canapes with grated Parmesan cheese.
• Bake in preheated 400 F oven for 10 minutes or until heated through.
• Arrange on a platter and serve.
• NOTE: To blanch the asparagus, cook in boiling water for 1 - 2 minutes.
• Drain and immediately chill in ice water; drain.
• These canapes can be made ahead of time and stored in the refrigerator, loosely wrapped in plastic wrap.
• Because you will be baking from cold, allow 3 - 4 minutes extra cooking time.

CRAB MEAT CANAPES DIP

Steps:

• Combine cream cheese, onion, lemon juice, Worcestershire sauce and garlic salt.
• Refrigerate overnight.
• When ready to serve, spread cream cheese mixture in a glass 9" pie pan, or other similar sized serving dish.
• Spread a layer of chili sauce over the cream cheese mixture.
• Crumble the crabmeat over the chili sauce and sprinkle with the fresh parsley.

CRAB RANGOON CANAPES

Steps:

• Cut each cucumber into eight thick slices. Scoop out centers, leaving bottoms intact., In a small bowl, combine cream cheese, crab, green onion, salt and garlic powder. Spoon 1 tablespoon into each cucumber slice. Sprinkle with paprika; top with wonton strips.