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Crabmeat Canapes

Gourmet.station's picture
Ingredients
  Canned crabmeat 7 1⁄2 Ounce (1 Can)
  Diced celery 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Dill pickle 1 , diced
  Worcestershire sauce 1 Teaspoon
  Processed cheese slices 6
Directions

Heat oven to 400°.
Mix crabmeat, drained and cartilage removed, mayonnaise, Worcestershire sauce, celery, and pickle.
Spread on 24 toast rounds.
Top each with 1/4 slice process cheese.
Heat on ungreased baking sheet 15 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Ingredient: 
Seafood

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