Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres)

Name: Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. fresh, frozen or canned crabmeat, drained and picked clean of shell and cartilage; 1 Tbsp. dry sherry; 1 tsp. salt; 1/8 tsp. white pepper; 1 Tbsp. chopped fresh dill; 1 Tbsp. butter; 1 Tbsp. flour; 1 egg yolk; 1 c. light cream; 6 slices homestyle white bread

Servings: persons

1
In a large mixing bowl, combine the crabmeat, sherry, salt, pepper and dill and set aside.
2
Melt the tablespoon of butter without browning it in a small heavy saucepan.
3
Remove from the heat and stir in the flour.
4
In a small bowl, beat the egg yolk with the cream and briskly stir this mixture into the butter-flour roux with a wire whisk.
5
Return the pan to the heat and cook slowly, whisking constantly, for a minute or two until the mixture thickens; do not let it boil.
6
Pour the sauce over the crabmeat mixture in the bowl and stir together with a spoon until the ingredients are well combined.
7
Taste for seasoning.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. fresh, frozen or canned crabmeat, drained and picked clean of shell and cartilage, 1 Tbsp. dry sherry, 1 tsp. salt, 1/8 tsp. white pepper, and more.

Yes, Hot Crabmeat Canapes(Makes 24 Hors D'Oeuvres) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!