Crab-Melt Canapes
Submitted by Judith
Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.
YIELD
2 servingsPREP
20 minCOOK
5 minREADY
25 minWhen you need a party appetizer that looks fussy but couldn’t be simpler, these crab-melt canapes deliver every time.
Chopped crab gets mixed with shredded Jarlsberg (or Swiss), creamy mayonnaise, and a whisper of dry mustard, then spread onto crispy melba rounds and broiled until bubbly and golden. A little olive slice on top finishes them off with a salty, briny pop.
The best part? You can prep them hours ahead and stash them in the fridge until company arrives. Just slide them under the broiler and you’ve got hot, melty appetizers on the table in minutes.
Kitchen Tips
- Jarlsberg gives a nuttier, sweeter melt than regular Swiss. Either works, but Jarlsberg is the move if you can find it.
- Spread the mixture right to the edges of each round so nothing burns exposed.
- These go from bubbly to burnt fast under the broiler, so park yourself in front of the oven and watch them.
Ingredients
Directions
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY:
Chop crabmeat.
In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and ¼ teaspoon coarsely ground black pepper.
Spread 1 heaping teaspoon crabmeat mixture on each melba round.
Place on cookie sheets; sprinkle with ½ teaspoon coarsely ground black pepper.
If not serving right away, cover and refrigerate.
ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs.
Broil canapes about 3 minutes or until cheese melts.
Top each canape with a slice of ripe olive.
Arrange canapes and garnish on platter; serve immediately
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