Best Easy Crabmeat Canapes Recipes

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CRABMEAT CANAPES



Crabmeat Canapes image

Make and share this Crabmeat Canapes recipe from Food.com.

Provided by John DOH

Categories     Crab

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained
2 tablespoons onions, chopped
2 tablespoons horseradish
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350*.
  • Mix cream cheese, crabmeat, onion and horseradish together in a baking dish.
  • Sprinkle with almonds.
  • Bake at 350* for 15 minutes.
  • Serve on water crackers or toast points.

EASY CRABMEAT CANAPES



Easy Crabmeat Canapes image

Make and share this Easy Crabmeat Canapes recipe from Food.com.

Provided by The Butter Biatch

Categories     Crab

Time 17m

Yield 48 canapes, 48 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 (5 ounce) jar old English cheese
1 1/2 teaspoons mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
1 (6 ounce) can crabmeat (shredded)
6 English muffins

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.

Nutrition Facts : Calories 36.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.6, Sodium 74.6, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 1.3

CUCUMBER-CRAB CANAPéS



Cucumber-Crab Canapés image

Categories     Shellfish     Appetizer     No-Cook     Cocktail Party     Crab     Cucumber     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 28 canapés

Number Of Ingredients 6

1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
1/4 cup mayonnaise
3 tablespoons minced red onion
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
1 English hothouse cucumber

Steps:

  • Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
  • Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

CRAB-MEAT PARMESAN CANAPES



Crab-Meat Parmesan Canapes image

Categories     Appetizer     Cocktail Party     Quick & Easy     Parmesan     Crab     Gourmet

Yield Makes 48 canapés

Number Of Ingredients 6

12 slices homemade-type white bread, crusts discarded and bread cut into 4 triangles
1 cup fresh lump crab meat, picked over
2/3 cup mayonnaise
2/3 cup freshly grated Parmesan cheese
4 scallions, chopped fine
1 teaspoon fresh lemon juice, or to taste

Steps:

  • Preheat oven to 400°F.
  • Toast bread on a baking sheet in oven until golden, about 5 minutes. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab-meat mixture may be made 1 day in advance.
  • Reduce oven to 375°F. Spread crab-meat mixture on toasts and arrange on baking sheet. Canapés may be assembled 30 minutes in advance. Bake canapés in middle of oven until puffed, about 10 minutes.

CRAB DELIGHTS



Crab Delights image

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!

Provided by Ellen Chirichella

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 20m

Yield 9

Number Of Ingredients 7

1 (6 ounce) can crab meat, drained
5 ounces sharp processed cheese spread
¼ cup butter, softened
2 tablespoons mayonnaise
1 pinch garlic salt
2 tablespoons chopped fresh parsley
6 English muffins, split in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium-size mixing bowl, combine crabmeat, cheese spread, butter or margarine, mayonnaise, garlic salt, and parsley. Mix well, and spread on English muffins. Cut the muffins into quarters and arrange them on a cookie sheet.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. Broil the muffins for the last minute to get them toasted.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 18.3 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6 g, Sodium 567.3 mg, Sugar 1.4 g

CRABMEAT CANAPES - APPETIZERS



Crabmeat Canapes - Appetizers image

This is a very simple, very tasty snack or appetizer. They freeze well, so you can take them out and make as many as you want. They are equally fitting for elegant cocktail parties or Super Bowl Sunday! (This recipe stretches well. Add more Cheez Whiz, butter and english muffins for folks who don't want as much of the crab taste.)

Provided by smatterchu

Categories     Lunch/Snacks

Time 39m

Yield 36 canapies

Number Of Ingredients 6

1/2 cup butter
1 (5 ounce) jar Cheese Whiz
1/2 teaspoon garlic salt
1/2 teaspoon Lawry's Seasoned Salt
1 (6 1/2 ounce) can crabmeat, drained
6 English muffins, split

Steps:

  • Soften butter and cheese at room temperature.
  • Blend cheese, butter and salts, add crabmeat.
  • Spread mixture on split muffins.
  • Cut muffins into 6 pie shaped slices and place on cookie sheet.
  • Broil 2 minutes or until bubbly or bake at 400 degrees for 12 minutes.
  • If desired, freeze until ready to use. (Note: If you are planning to freeze your canapies immediately, do not cut them until they are frozen. Just lay out the halves on a cookie sheet and freeze. Then, while they are still frozen, take an electric knife and cut the english muffin halves into canapies. Once you have cut them all, place in zip-top bags for long-term storage. By slicing them while frozen, they are easier to cut, and you won't lose any crabmeat spread this way! Place the canapies on a baking sheet in the freezer and then place in Zip-Loc bags when frozen).
  • Then, place on a baking sheet and thaw for 10 minutes before baking/broiling.

CRAB CANAPéS WITH CUMIN



Crab Canapés with Cumin image

Categories     Condiment/Spread     Appetizer     Lime     Crab     Spring     Summer     Sour Cream     Sesame     Cilantro     Gourmet

Number Of Ingredients 12

For cumin pita toasts
1/2 tablespoon olive oil
1/2 tablespoon Asian sesame oil
1 teaspoon ground cumin
2 (6-inch) pitas with pockets, halved horizontally
For crab mixture
1/4 lb jumbo lump crabmeat
1 1/2 tablespoons low-fat sour cream
1 tablespoon finely chopped scallion
1 tablespoon finely chopped fresh cilantro
1/2 tablespoon fresh lime juice
Dash of Tabasco

Steps:

  • Make toasts:
  • Preheat oven to 425°F.
  • Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
  • Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
  • Make crab mixture while pitas are baking:
  • Stir together crab ingredients and salt and pepper to taste.
  • Top each toast with some crab.

SOUFFLéED CRAB-MEAT CANAPéS



Souffléed Crab-Meat Canapés image

Provided by Florence Fabricant

Categories     appetizer

Time 35m

Yield 12 large canapés or 36 small hors d'oeuvres

Number Of Ingredients 8

6 slices country bread, 1/2-inch thick
2 large eggs, separated
Juice of 1/2 lemon
1/2 teaspoon salt
3 1/2 tablespoons pesto, homemade or bought
6 tablespoons extra virgin olive oil
3/4 pound lump crab meat
Paprika

Steps:

  • Preheat oven to 425 degrees. Place rack in center of oven. Lightly toast bread and place on foil-lined baking sheet.
  • Place egg yolks, 1 tablespoon lemon juice, the salt and 1/2 tablespoon pesto in food processor or bowl. While processing or whisking constantly, slowly drizzle in olive oil; continue mixing until thickened to a mayonnaise. Transfer to a clean bowl and mix in crab meat. Stir in remaining lemon juice.
  • In another bowl, beat egg whites until they hold peaks. Fold into crab-meat mixture.
  • Spread toast with remaining pesto and top each slice with crab-meat mixture, covering it completely. Lightly dust with paprika. Bake 15 minutes, until puffed and browned. Cut each slice in half and serve at lunch or as a first course, or cut each slice in six pieces and pass as hors d'oeuvres.

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