Lemon Pepper Crab Canapés
1 package (11 ounces) refrigerated French bread dough
1 package (8 ounces) imitation crabmeat, chopped
1 can (5 ounces) sliced water chestnuts, drained and chopped
1 green onion with top, thinly sliced
1 small carrot, grated
1/3 cup light mayonnaise
2 teaspoons Lemon Pepper Seasoning Mix
1 cucumber, sliced
Fresh parsley (optional)
For canapé bread, preheat oven to 350°F. Roll out dough into a long thin loaf.
Place on a greased baking sheet. Bake for about 30 minutes. (Baking time will
depend on thickness of loaf so watch closely) Cool 10 minutes. Remove
bread from tube onto cooling rack. Cool completely. Cut into 1/4-inch slices.
For filling, chop crabmeat and water chestnuts. Zest lemon with to measure 1
tablespoon zest. Juice lemon to measure 1 tablespoon juice. Slice green onion.
Grate carrot. In a bowl, combine crabmeat, water chestnuts, lemon zest, lemon
juice, green onion, carrot, mayonnaise, and seasoning mix; mix well.
Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half
crosswise; remove seeds. Slice cucumber. Arrange bread slices on a round
platter; top each bread slice with 1 cucumber slice. Place one scoop crab
mixture in center of each cucumber slice. If desired, garnish with small leaves
of fresh parsley. Serve.
Yield: 12 servings
Nutrients per serving: (Light) (1 canapé): Calories 110, Total Fat 3 g,
Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 15 g, Protein 5 g, Sodium 400
mg, Fiber 1 g
Cook's Tip: You could also use small party bread from the store.