We love how simple and delicious the Crab-Melt Canapes recipe is!
Crab-Melt Canapes:
1/2 each 12-oz package salad-style
1/4 lb jarlsberg or swiss cheese
1/4 teaspoon dry mustard
1/2 cup sliced pitted ripe olives
1 (about 1 cup)
1/4 cup mayonnaise or whipped salad
30 each melba toast rounds
1 rosemary or wattercress spri
Calories per serving: 50 Fat grams per serving: 3 Approx. Cook Time:
Cholesterol per serving: 6 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese,
mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread
1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on
cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If
not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE
SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3
minutes or until cheese melts. Top each canape with a slice of ripe olive.
Arrange canapes and garnish on platter; serve immediately Makes 2 1/2
dozencanapes.
always the best, murph
Tags: canapes, Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, Crab, crabmelt, food, Foodist Networks, Global Fusion Americana, Recipes