Crab Canapes
- Total time
- 25 min
Ingredients
- 1 package of cocktail rye bread
- 8 ounces crabmeat, flaked and pick through for shells, etc.
- 2 green onions, minced
- 1/2 small fennel bulb, diced (1/2 cup total)
- 1/2 small red pepper, diced (1/4 cup total)
- 2 Tablespoons sherry vinegar
- 1/3 cup mayo (good thick mayo like kewpie or Duke’s)
- 1 clove of garlic
- 2 Tablespoons of fresh dill, chopped
- Lemon
- Salt
Steps
- 1
Preheat oven to 325 degrees.
- 2
In a small bowl, mix chopped fennel, red pepper and a sprinkle of salt. Dress with 2 tablespoons of vinegar and set aside.
- 3
Place rye bread on a baking sheet. Bake for 5 minutes and then flip bread. Bake for another 5 minutes.
- 4
Rub the bread with your garlic clove. Set aside.
- 5
In a small bowl, mix mayonnaise, dill, zest and juice (2 Tablespoons) of one small lemon. Set aside.
- 6
In a medium bowl, add the crabmeat and chopped green onions. Fold together gently so crab is still flaky.
- 7
Add about 2 tablespoons of the mayonnaise mixture to the crab. Taste.
- 8
Make a little assembly line. Toast, crab mix, fennel topping and dill garnish.
- 9
Top each rye bread with a generous spoonful of crab, add on fennel topping and garnish, repeat.
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