Crabmeat Canapes Recipe
Easy and wonderful crab canapes made on English muffins. They can be made and frozen ahead of time. Cooked pork sausage may be substituted for crabmeat.
This is a great recipe. However, I did substitute Kraft shredded white cheddar cheese instead of the processed cheese. It worked out well. Also, after baking, I broiled for a minute or two for extra crispness. Everyone loves this recipe!
Have these as appetizers or a light lunch. Using English muffins and canned crab meat. You can store in freezer until ready to use, then cook them. This is also good with Clam Chowder for lunch or dinner. Enjoy!
My mother has made these since I was little. She uses Old English Spread from kraft.... I use bacon instead of crabmeat sometimes and comes out just as good. These ALWAYS disappear!
Not unlike a hot crab dip, this creamy seafood mix goes under the broiler on individual bread rounds.
An absolutely delicious appetizer. To freeze: Freeze canapes uncovered until solid. Wrap well and return to freezer. Reheat at 400 degrees F (205 degrees ) until heated through.
These canapes are a cinch to put together with toasted baguette slices, caramelized onions with red wine, and roast beef from the deli.
A zesty, fresh relish tops these quick and easy smoked salmon canapes that make a perfect appetizer for a party.
For this crispy appetizer, slices of bread are topped with shrimp and crab mixed with onion, garlic, celery, and water chestnuts, then pan-fried and served with a soy dipping sauce.
Slices of sourdough baguette are spread with cream cheese then layered with fresh basil leaves and thin slices of capicola for a simple but elegant canape.