Best Crab N Shrimp Canapes Recipes

SHRIMP AND CUCUMBER CANAPES

Steps:

• For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

ANGIE'S SHRIMP CANAPES

Steps:

• Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles.
• Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
• Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
• Broil 2 min or until golden brown.
• Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts.
• Broil an additional 8 to 10 min or until hot and bubbly.

CUMIN CRAB CANAPES

Steps:

• Preheat the oven to 350 degrees F.
• Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside.
• Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.

CRAB N' SHRIMP CANAPES

Steps:

• 1. Combine all ingredients, except waffles. Chill thoroughly in refrigerator. Break toasted waffles apart. Top each waffle with 1 tablespoon crab and shrimp mixture.2. Garnish with fresh dill or cherry tomatoes, if desired.

CITRUS-MARINATED SHRIMP CANAPéS

Steps:

• In medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
• Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
• Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
• Place 1 shrimp on each baguette slice. Garnish with cilantro.

EASY CRABMEAT CANAPES

Steps:

• Let butter and cheese stand at room temperature.
• Mix together with mayonnaise, garlic salt and seasoned salt and beat at medium speed until well mixed. Add shredded crab meat and blend.
• Spread on split muffins, cover and freeze at least 15 minutes or up to several weeks.
• Before serving, cut each muffin into 8ths and broil until bubbling.

GREEK SHRIMP CANAPES

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.