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)
1. For canapé bread, preheat oven to 375°F. Lightly spray inside of a bread tube
and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with
dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove
bread from tube onto cooling rack. Cool completely. Cut into 1/4-inch slices.
2. 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.
3. 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 using Mini-Serving Spatula.
Yield: 12 servings or 24 sample 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: If desired, 1/4 teaspoon coarsely ground black pepper can be
substituted for the Lemon Pepper Seasoning Mix.
To serve crab salad on toasted canapé bread slices, preheat oven to 375°F.
Arrange bread slices in single layer on a cookie sheet. Bake 10-12 minutes or
until light golden brown. Cool completely. Proceed as recipe directs.
Source: Pampered Chef