1 Feb 2010
|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|
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.
Crabmeat Canapes Recipe