| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | January 199 | 1 | Servings | |
INGREDIENTS
| 12 | Homemade-type white bread | |
| crusts discarded | ||
| and bread cut into | ||
| 4 triangles | ||
| 1 | c | Fresh lump crab meat, picked |
| over | ||
| 2/3 | c | Mayonnaise |
| 2/3 | c | Freshly grated Parmesan |
| cheese | ||
| 4 | Scallions, chopped fine | |
| 1 | t | Fresh lemon juice, or to |
| taste |
INSTRUCTIONS
Preheat oven to 400F. Toast bread on a baking sheet in oven until golden, about 5 minutes. In a bowl stir together remaining ingredients with salt and pepper to taste. Toasts and crab-meat mixture may be made 1 day in advance. Reduce oven to 375F. Spread crab-meat mixture on toasts and arrange on baking sheet. Canapes may be assembled 30 minutes in advance. Bake canapes in middle of oven until puffed, about 10 minutes. Makes 48 canapes. Gourmet January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1643
Calories From Fat: 1058
Total Fat: 120.1g
Cholesterol: 249.1mg
Sodium: 4739.1mg
Potassium: 401.5mg
Carbohydrates: 49.7g
Fiber: <1g
Sugar: 13g
Protein: 93.1g