Crab Meat Canapé

Crab Meat Canapé Recipe - Easy-to-Make Seafood Dish featuring Succulent Shrimp and Fresh Vegetables

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crab Meat Canapé is a delicious and elegant appetizer that is perfect for any special occasion or gathering. This recipe features jumbo fresh white lump crab meat mixed with a creamy béchamel sauce and baked on toast until golden and crispy.

History

Canapés originated in France in the 18th century as small, decorative appetizers served on toast points. Over time, they have evolved to include a wide variety of toppings and flavors. Crab meat canapé is a popular variation that showcases the delicate flavor of fresh crab meat.

Ingredients

1 cup of béchamel sauce
salt and black pepper to taste
1 small bunch of chopped green onions
2 tbsp of clarified butter
1 tbsp of butter, at room temperature
1 lb (454 g) of jumbo fresh white lump crab meat (from the body only, not the claws)
yolks of 2 eggs
1 tbsp of fine breadcrumbs
1 tsp of parmesan cheese
4 slices of toast
1 tsp of finely chopped flat-leaf parsley
1 lemon, cut into wedges

How to prepare

Carefully pick over the crabmeat to remove any shell fragments.
In a medium heat, sauté the green onions in clarified butter until they become soft. Be careful not to let them brown.
Add the white lumpfish crab meat and gently fold in the béchamel sauce. Once the mixture starts to simmer, remove it from the heat and fold in the beaten egg yolks. Refrigerate the mixture for 10 minutes to allow it to firm up.
Preheat the oven to 350°F (177°C). In a mixing bowl, combine the breadcrumbs and Parmesan cheese. Trim the ends of the toast and place them on a baking sheet. Using an ice-cream scoop, spoon the refrigerated crabmeat mixture onto the toast.
Sprinkle the canapes with the breadcrumb and Parmesan cheese mixture. Dot each canape with a small amount of soft butter. Bake them for 20 minutes.
Garnish each serving with flat-leaf parsley and a wedge of lemon.

Variations

Add a sprinkle of Old Bay seasoning or cayenne pepper for a spicy kick.
Top the canapés with a slice of avocado or a dollop of caviar for a luxurious twist.
Substitute lump crab meat with shredded lobster or shrimp for a different flavor profile.

Cooking Tips & Tricks

Be sure to carefully pick over the crab meat to remove any shell fragments before using.

- Sautéing the green onions in clarified butter adds a rich flavor to the crab meat mixture.

- Refrigerating the crab meat mixture before baking helps it to firm up and hold its shape.

- Garnishing the canapés with parsley and lemon adds a fresh and vibrant touch to the dish.

Serving Suggestions

Serve Crab Meat Canapé as an elegant appetizer at a cocktail party or special dinner. Pair with a crisp white wine or champagne for a sophisticated touch.

Cooking Techniques

Sauté the green onions in clarified butter until soft and fragrant.

- Fold the crab meat mixture gently to avoid breaking up the delicate crab meat.

- Bake the canapés until golden and crispy, but be careful not to overcook them.

Ingredient Substitutions

Use canned crab meat or imitation crab meat if fresh crab meat is not available.

- Substitute ghee or vegetable oil for clarified butter.

- Use gluten-free breadcrumbs or toast for a gluten-free version of this recipe.

Make Ahead Tips

Prepare the crab meat mixture in advance and refrigerate until ready to bake. Assemble the canapés just before baking for the best results.

Presentation Ideas

Arrange the Crab Meat Canapé on a decorative platter and garnish with fresh parsley and lemon wedges for a beautiful presentation.

Pairing Recommendations

Pair Crab Meat Canapé with a crisp white wine such as Chardonnay or Sauvignon Blanc. The light and refreshing flavors of the wine will complement the rich and savory crab meat.

Storage and Reheating Instructions

Store any leftover Crab Meat Canapé in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Crab Meat Canapé contains approximately 250 calories.

Carbohydrates

Each serving of Crab Meat Canapé contains approximately 10 grams of carbohydrates.

Fats

Each serving of Crab Meat Canapé contains approximately 15 grams of fats.

Proteins

Each serving of Crab Meat Canapé contains approximately 20 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (crab) and dairy (butter, béchamel sauce), which may be allergens for some individuals.

Summary

Crab Meat Canapé is a rich and flavorful appetizer that is high in protein and fats. It is a good source of vitamins and minerals, but may not be suitable for individuals with shellfish or dairy allergies.

Summary

Crab Meat Canapé is a delicious and elegant appetizer that is perfect for any special occasion. With its creamy crab meat mixture and crispy toast base, it is sure to impress your guests. Enjoy this flavorful dish with a glass of wine for a sophisticated touch.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Crab Meat Canapé. It was a warm summer day, and I was visiting my dear friend Martha's house for a afternoon tea party. Martha was known for her exquisite taste in food and her ability to whip up delicious dishes at a moment's notice. As we sipped our tea and chatted about life, Martha brought out a platter of the most elegant appetizers I had ever seen.

The Crab Meat Canapé caught my eye immediately with its delicate presentation and tantalizing aroma. The golden-brown toasted bread rounds were topped with a generous dollop of creamy crab meat mixture and garnished with a sprig of fresh dill. I could hardly contain my excitement as I took my first bite. The flavors exploded in my mouth - the sweetness of the crab meat perfectly complemented by the tangy lemon juice and the hint of heat from the cayenne pepper.

I begged Martha for the recipe, but she simply smiled and said it was a family secret passed down through generations. Determined to recreate the dish at home, I set out on a mission to perfect my own version of the Crab Meat Canapé.

I started by researching different recipes online and in cookbooks, experimenting with different proportions of ingredients and techniques. I tried using lump crab meat, claw meat, and even imitation crab meat, but nothing seemed to compare to the flavor and texture of Martha's secret recipe. Frustrated, I turned to my own family for help.

My grandmother, a seasoned cook with a treasure trove of recipes from her own mother and grandmother, offered to teach me the art of making Crab Meat Canapé. She explained that the key to a great canapé lies in the freshness of the ingredients and the balance of flavors. Together, we went to the local fish market to select the freshest lump crab meat available. We picked out a loaf of artisanal bread, a bunch of fresh dill, and a few lemons to add a zesty kick to the dish.

Back in her cozy kitchen, my grandmother guided me through the steps of making the Crab Meat Canapé. We toasted the bread rounds until they were golden and crispy, then mixed the lump crab meat with mayonnaise, Dijon mustard, lemon juice, cayenne pepper, and a pinch of salt. The creamy mixture was spooned onto the bread rounds and garnished with a sprig of fresh dill. The finished canapés looked just like Martha's, but the true test lay in the taste.

I took a bite of the Crab Meat Canapé and closed my eyes, savoring the flavors that danced on my taste buds. The sweetness of the crab meat, the creaminess of the mayo, the tang of the mustard, and the kick of the cayenne pepper all came together in perfect harmony. My grandmother smiled at me, knowing that I had finally mastered the art of making her family's secret recipe.

From that day on, the Crab Meat Canapé became a staple at family gatherings and dinner parties. I shared the recipe with friends and neighbors, who marveled at the elegant dish that seemed to have come straight from a fancy restaurant. I always made sure to give credit to my grandmother for teaching me the art of making the perfect Crab Meat Canapé.

As the years passed, I continued to experiment with the recipe, adding my own twists and variations to create new and exciting flavors. But no matter how many different versions I tried, nothing could compare to the original Crab Meat Canapé that had stolen my heart on that warm summer day at Martha's house.

To this day, whenever I make Crab Meat Canapé, I think of my grandmother and the time we spent together in the kitchen, bonding over our shared love of cooking. The recipe may have been Martha's family secret, but it was my grandmother who passed down the knowledge and skill that allowed me to recreate it with perfection. And for that, I will always be grateful.