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Seafood Canapes Recipes
MAKING 1 Take a bowl and flake the crab in it. 2 Add mustard mayonnaise celery horseradish fresh cream and Worcestershire sauce to it. 3 Mix well. 4 Cut the toast into four equal pieces. 5 Place a paper napkin on a plate and arrange two pieces of the toast on
Essential Crab Canapes
GETTING READY 1. Wash the cucumber and pat dry on a kitchen towel. 2. On a vegetable board without peeling the cucumber halve the cucumber lengthwise. 3. Use a scooper or a teaspoon to scoop out seeds from each half. 4. Slice a small amount for garnish and
GETTING READY 1 Cut each bread slice into 2 types of decorative shapes with 2 inch cutters. 2 Use the leftover bread pieces to make breadcrumbs. Keep aside about cups. MAKING 3 In a bowl mix butter and thyme and apply a coat on bread. 4 Place it in the cookie
GETTING READY 1. Thinly slice cucumber on the diagonal into about 24 slices and place on a small tray. MAKING 2. In small bowl with wire whisk combine lemon juice oil sugar mustard parsley and red pepper sauce until well mixed. 3. In a 9 by 9 by 2 inch glass
Marinated Sardines with Caviar Cucumber Canapes
GETTING READY 1 Wash cucumber and halve lengthwise. 2 With a slotted spoon scoop out seeds from the center. 3 Chop cucumber measuring 1 cup. 4 Reserve remaining cucumber to use for garnish. MAKING 5 In a bowl mix chopped cucumber shrimp mayonnaise lemon juice
MAKING 1 Combine eggs celery olives green pepper walnuts half of mayonnaise Habitant red tomato chow chow salt and pepper. Mix well. 2 Spread the mixture evenly onto the toasted bread rounds. 3 To prepare canapes garnish the bread rounds with rolled anchovy. 4
Egg and Anchovy Canapes
MAKING 1 Drain and flake tuna. 2 Add mayonnaise ketchup salt cayenne pepper onion and Worcestershire sauce. 3 Pare cucumber and slice paper thin if desired sprinkle with paprika . 4 For each canape place cucumber slice on the toast round pile tuna mixture in
Hot Tuna Canapes
Drain the sardines and set aside. Melt butter in top of double boiler over simmering water. Blend in flour. In a separate bowl combine milk mayonnaise and vinegar. Add gradually to the butter and flour stirring constantly until mixture is smooth. Season to
Measure butter into a small bowl heat in Radarange oven 45 seconds. Blend in flour. Gradually add milk stirring until smooth. Cook in oven 30 seconds stir cook 15 seconds. Cool. Mix together with all remaining ingredients except crackers. Chill until thick.
Peel and devein shrimp leaving tails intact if desired. Combine 1 2 cup wine broth and 2 dillweed sprigs in a medium saucepan. Bring to a boil add shrimp and cook 3 to 4 minutes or until shrimp turn pink. Transfer shrimp and liquid to a bowl. Cover and chill
MAKING 1. Drain the sardines. 2. Remove the bones and add flesh to a bowl. 3. Combine sardines with pepper lemon juice and parsley and mash with the back of a spoon. 4. Butter the bread slices. 5. Quarter slices into triangles. 6. Spread sardine paste over the
MAKING 1. Prepare a mixture of crabmeat mayonnaise mustard salt cayenne lemon and parsley. 2. Spread crab mixture atop bread slices after trimming the crusts and toasting it. 3. Prepare a mixture of cheese and crumbs and spread atop crab. 4. Cut each into 4
Cheese Crab Canapes
GETTING READY 1 In a bowl combine mayonnaise parsley green onion prepared mustard and tarragon to prepare the mayonnaise remoulade. MAKING 2 In a frying pan add butter to melt over low heat. 3 Add finger croutons to fry until browned. 4 Place them on paper
French Sardine Canapes
Fry the slices of bread in the oil or butter on both sides. Drain and cut each slice of fried bread into 4 squares. Melt the butter in a small saucepan over a low heat. When the foam subsides add the shrimps curry powder cayenne salt lemon juice and cream and
MAKING 1 With a fork mash the sardines. 2 Mix the sardine mix with the seasoning and stir well. 3 Spread the mixture on toast rounds. SERVING 4 Garnish with green olives or hard cooked sliced eggs and serve.
MAKING 1. In small bowl blend together the first 7 ingredients to make the spread. 2. Spoon the crab mixture over the melba rounds and spread evenly. 3. Arrange the canap s on a microwaveable plate. FINALIZING 4. Just before serving pop the plate into the
Combine first 6 ingredients blend well. Spread about 2 tablespoons cheese mixture on each muffin half. Cut each half into quarters. Garnish quarters with pimiento strips if desired. Place on baking sheets and broil 5 minutes or until crisp. To freeze place
Cheesy Crab Canapes
MAKING 1 Mix crabmeat with seasoning mayonnaise and herbs. 2 Toast the rounds and spread the mixture over it. SERVING 3 Serve immediately.
Sea Salad Canapes has an implausible taste. The seafood and lemon juice gives the Sea Salad Canapes an incredible taste. Sea Salad Canapes is inspired by restaurants universally. Must catch it. Combine tuna mayonnaise catsup onion horseradish Worcestershire
Sea Salad Canapes
Shell and devein the raw shrimp or defrost frozen shrimp. Chop shrimp onion and water chestnuts into very fine pieces. Put into a bowl with the salt garlic salt pepper and lemon juice. Mix until well blended. Add unbeaten egg white mixing it in well. Put bread
Shrimp Toast Canapes
Place butter and cream cheese in medium size bowl. Microwave at MEDIUM HIGH 1 minute to soften. Using fork shred crab meat. Combine with butter mixture and remaining ingredients except crackers. Pile a teaspoon of crabmeat on melba rounds or similar crackers.
Hot Crabmeat Canapes
Soften agar agar flakes in sherry for 5 minutes then dissolve in top of double boiler over hot water. When cool add mayonnaise cayenne and lemon juice. Stir thoroughly. Then stir in yogurt adding salt and pepper to taste. Chill mixture until it begins to
Crab Gelatin Canapes
GETTING READY 1 Preheat broiler. MAKING 2 Combine clams cheese and seasoning together. 3 Spread on toast round and broil for a few minutes. SERVING 4 Check for seasoning and serve.
Clam and Cheese Canapes
GETTING READY 1 Flake crab meat. MAKING 2 Mix rest of the ingredients with crab meat. 3 Layer this on rounds of buttered bread and place in oven to toast until lightly browned and bubbly. SERVING 4 Serve at once.
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