Jersey Shore Crabmeat Canapés
Jun 22, 2014 in hors d'oeuvres, canapes, crab dip, crabmeat, easy appetizer, new jersey food. Read the original on: Secrets of a Home Cook
New Jersey is so much more than diners, Bruce Springsteen and The Sopranos. The real secret is the beaches – all 130 miles – stretching the entire length of the state. You could walk (or run) for miles on sugar white sandy beaches with waves big enough for surfing all year long (just ask my brothers). So, what’s better than an après beach day of cocktails and canapés? A simple mixture of local crabmeat with horseradish and grainy mustard is elegant on garlic butter toast or as a casual dip with crackers. New Jersey at its finest.
About crabmeat: The best crabmeat for crab cakes is at the fish counter, pasteurized and refrigerated in a can (not canned on the shelf with the tuna). There are several grades of crabmeat and they vary by size along with the price. Jumbo lump is the most expensive but backfin, a combo of smaller pieces, is just as flavorful, less expensive and ideal for crabmeat canapés.
Make it a dip: No time to make canapés? No problem. The dip itself requires a few whirls in the food processor. If you’re limited to a bowl (read: on vacation at the Jersey shore perhaps…)You can whip it up quit easily as long as the cream cheese is at room temperature.
Goes With… Linguine with Spicy Clams and Chorizo, Slow Roasted Grape Tomatoes, Vanilla Ice Cream with Salty Caramel Sauce
Print
Jersey Shore Crabmeat Canapés
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 21/2 - 3 Dozen
Ingredients
Crabmeat Spread
Instructions
Crabmeat Spread:
Place ½ of the crabmeat, ¾ of the scallions, cream cheese, Worcestershire, horseradish, mustard and hot sauce in a food processor and pulse until combined (don’t worry about the crabmeat breaking up, this is the foundation of the dip). Place in a bowl and gently fold in the remaining crabmeat. Canapé Toast:In a small saucepan, melt butter and add smashed garlic cloves. Simmer on low heat for 5 minutes so the garlic can infuse the butter. Turn off heat, remove the garlic and season with salt to taste. Meanwhile, using a 3-inch round cookie cutter (a shot glass works well in a pinch), cut rounds of bread for the canapés trying to avoid using the crust (you can save that for fresh homemade breadcrumbs). Preheat broiler. Place bread rounds on a baking sheet and brush with melted butter. Place 6 inches under the broiler and cook until lightly brown, about 2 minutes (keep an eye on it the entire time so it does not burn). Remove toasted bread from the oven and cool slightly. Place 1-2 teaspoons of crabmeat on each canapé and top with sliced scallions. Serve immediately.Notes
Note: Canapé toast and crabmeat spread can be made several days ahead and stored in airtight containers separately. Combine when you are ready to serve.
4.2.1.1
http://secretsofahomecook.com/hors-doeuvres/jersey-shore-crabmeat-canapes/
The post Jersey Shore Crabmeat Canapés appeared first on Secrets of a Home Cook.
Read the original on: Secrets of a Home Cook
Secrets of a Home Cook, Amy Currie
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