New recipes

Crabmeat canapé recipe

Crabmeat canapé recipe


  • Recipes
  • Dish type
  • Starters
  • Seafood starters

Treat your guests with these delicious party bites. They are great for a casual pre-drink appetiser or equally fitting for elegant cocktail parties.


Surrey, England, UK

3 people made this

IngredientsServes: 4

  • 150g crabmeat
  • 2 tablespoons fresh cream or crème fraiche
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • salt and pepper, to taste
  • 1 handful fresh herbs parsley or coriander, chopped
  • squeeze of lemon or lime
  • 1/2 baguette, sliced

MethodPrep:15min ›Cook:4min ›Ready in:19min

  1. Warm the oil in a frying pan over a low heat. Add the shallots and cook and stir till the shallots are soft then add the crab meat, cook for 2 to 3 minutes still on low heat.
  2. Add the fresh cream simmer for another 2 minutes. Season with salt and a good pinch of pepper then add the chopped fresh herbs, stir well. Remove from the heat and set aside to cool down. Finish off with a squeeze of lemon.
  3. Once cooled, spoon onto sliced crusty bread and serve.

Brinda’s Note:

You can substitute crab meat with smoked salmon or lobster meat. This mixture can be made and kept in the freezer, take out defrost and use when needed.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Such an easy little party bite-20 Jun 2015


    • 1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
    • 1/4 cup mayonnaise
    • 3 tablespoons minced red onion
    • 1 tablespoon chopped fresh tarragon
    • 2 teaspoons fresh lemon juice
    • 1 English hothouse cucumber
    1. Gently mix first 5 ingredients in medium bowl season with salt and pepper.
    2. Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

    Recipe Summary

    • 6 ounces imitation crabmeat
    • 1 tablespoon thinly sliced green onion
    • 1 cup shredded Swiss cheese
    • ½ cup mayonnaise
    • ¼ teaspoon curry powder
    • ½ teaspoon salt
    • 1 teaspoon lemon juice
    • 1 (8 ounce) can refrigerated dinner roll dough

    Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet.

    In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.

    Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.

    Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.


    70 of the best canapé recipes

    From crisp parsnip rolls to mini mushroom wellingtons, these tasty treats are the perfect start to a great celebration or dinner party.

    Celebrate in style with our beautiful canapé recipes. We have everything covered for veggies and meat eaters, from prawn sesame balls to roasted grape and goat's cheese toasts. Impress your guests with an impressive array of nibbles to curb their hunger!

    If you can&rsquot get fresh crab meat, tinned works, too, just drain it thoroughly. For a vegetarian version, swap the crab for mashed hard-boiled eggs.

    Crisp croustade cases make a great base for these veggie canapés, but you could use crackers or toasted baguette slices instead. For meat lovers, garnish with shards of crispy Parma ham.

    These stylish canapés are super simple and equally delicious served hot or at room temperature. Use regular rather than fine asparagus spears, so that they hold their shape during cooking.

    Orange adds a zesty, seasonal note to this easy yet impressive starter. If you don&rsquot have a griddle pan, toast your bread in the toaster instead (without oil), then brush with oil while warm.

    You can also serve the toasts beside bowls of the remoulade and fried chorizo and let people help themselves.

    If you&rsquore short on time, you can buy ready-made blinis instead.

    More of an assembly job than a recipe, but oh-so tasty. To serve warm, once stuffed with cheese mixture arrange on a baking tray and pop into an oven preheated to 180°C (160°C fan) mark 4 for 5min.

    Exceptionally moreish, these simple snacks are tasty enough to tempt even the Marmite-phobes.

    Beetroot gives these mini eggs a lovely sweet and earthy pickled flavour as well dyeing them spectacularly. Serve as they are, or with a little horseradish mayo and a sprinkle of chopped dill or crispy bacon.

    Your takeaway favourite prawn toasts in ball form. Best enjoyed warm.

    Serve up breakfast for dinner with these tasty little frittatas. Swap the brown sauce for ketchup, if you prefer.

    An easy canapé to get ahead on, as both elements keep well.

    Who says a dip has to be in a bowl? Our take on baba ganoush uses grilled whole aubergines which yields a soft and smokey flesh for a superb self-contained dip.

    These are also fabulous for brunch if you make them twice the size, served with a poached egg on top. Veggies, just change the toppings to suit you!


    Recipe Summary

    • 1 orange bell pepper
    • 4 tablespoons unsalted butter, room temperature
    • 2 teaspoons whole-grain mustard
    • 2 teaspoons Dijon mustard
    • 1/2 baguette or ficelle, cut into 1/4-inch-thick pieces
    • 1/4 pound jumbo lump crabmeat, picked clean
    • 1/2 celery stalk, strings removed, cut into 1/8-inch-thick slices
    • 1/2 small carrot, peeled and cut into 1/2-inch-long matchsticks
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground coriander
    • Salt and freshly ground black pepper, to taste
    • 2 teaspoons extra-virgin olive oil
    • 1 tablespoon white-wine vinegar
    • 1 tablespoon fresh marjoram leaves, for garnish

    Heat a grill to hot, or turn on the broiler. Cook bell pepper until it is completely charred, turning so all sides cook evenly, 8 to 10 minutes. Transfer warm pepper to a small bowl, cover with plastic wrap, and set aside until cool.

    Using your hands, rub off charred skin. Slice pepper in half, and remove seeds and stem. Cut pepper into diamond shapes that are slightly larger than a piece of baguette.

    Using a wooden spoon, mix together butter and two mustards in a small bowl until well combined. Spread a generous dollop of mustard butter on each slice of bread.

    Place remaining ingredients except marjoram in a medium bowl, and toss to combine. Place a pepper diamond on each piece of bread, and top with a mound of crab salad. Garnish each canape with several marjoram leaves, and serve.


    15+ of the best crab recipes

    Although enjoyed year-round crab is at its most wonderful from April to early autumn. Its delicate, sweet flesh is just as delicious as any lobster, and is rich in copper, zinc, selenium and vitamin B2. If you're partial to white crab meat, choose a male crab their heftier claws are packed with the good stuff.

    It's a versatile ingredient. If you have a tin of crab in your cupboard then you have the makings of a crab quiche. We also have a recipe that's a speedy take on a crab lasagne than takes on 20 mins prep.

    Or if you're looking for something entirely low maintenance, what could be better than crab served on buttered brown bread with lemon wedges, Jersey Royals and young asparagus.

    This ravioli can be made and frozen in advance &ndash just use fresh crabmeat that hasn&rsquot previously been frozen.

    We&rsquove used a mix of white and brown meat to maximise the flavour of this savoury dish.

    This delicious crab salad is a great seasonal starter.

    Luxurious white crab meat can be expensive so if you prefer, make a mixture substituting half the crab with the same weight of small cooked cold water prawns.

    We&rsquove used tinned crab to save some pennies, but use fresh white crab meat instead, if you prefer.

    Have a bag of these delectable morsels tucked away in the freeze and you'll have a sophisticated nibble ready in a jiffy.

    This simple crab mixture takes seconds to make - It also works well as a decadent filling for a jacket potato

    We've used a mixture of white and brown crab meat for flavour, but you can use just white meat if you prefer

    A delicious and speedy twist on classic lasagne.

    We've used a mixture of brown and white crabmeat for flavour, but use all white meat, if you prefer. To make a vegetarian version, replace crabmeat with 150g crumbled goat's cheese, and the fish stock with vegetable stock.

    Start the meal the perfect way with these tempting morsels.

    These crab cakes can be assembled up to 3hr in advance. Once the cakes are made, cover and chill, then bring up to room temperature before cooking.

    Best served warm, these delicate tartlets come together quickly

    These crab balls are a fantastic starter to any special meal

    If you don&rsquot have tinned crab, any tinned fish or fresh or frozen seafood would work just as well.

    Get the ultimate results from this Hot devilled crab recipe by serving up the crab in its shell, alongside a rocket salad, prawns, lemon slices and grated Parmesan.

    If you can&rsquot get fresh crab meat, tinned works, too, just drain it thoroughly. For a vegetarian version, swap the crab for mashed hard-boiled eggs.

    This delicate starter celebrates the start of crab season, although you can keep costs down by using a mixture of fresh and tinned crab meat if you like. Look for tinned lump crab meat and use larger pieces of fresh crab meat if you can, to prevent the crab cakes from being mushy.


    Crab linguine cacio e pepe

    Take this cult pasta up a notch with a spike of briny shellfish.

    Dressed crab

    Boil crab with bay leaves and salt or buy fresh crabmeat to create this essential element in any assiette Creole (Creole platter), written by Vanessa Bolosier. Blue land crab is now a protected species in the French Caribbean and it is only eaten at specific times of the year, but when the hunting season is open there are countless ways of cooking it. For this recipe you can boil sea crabs with bay leaves and salt, then pull out the flesh from the claws and legs you will also need to wash and sterilise the shell before filling it. To save time, buy crabmeat from a fishmonger’s.

    Louisiana crab cakes with spicy mayo

    These crab cakes are easy to prepare and perfect for entertaining family and friends. Using chilli tortilla chips as the coating gives them extra crunch and heat but you can also use normal ones, if you like.

    Crab tostadas

    This recipe comes from Tacos Padre, a stall at London’s Borough Market. It’s a vibrant celebration of crabmeat and is best garnished with coriander, jalapeños and fresh lime.

    Baked crab and pea giant shells

    Spoon zesty crab meat into pasta shells and serve in a creamy pea sauce for a vibrant family dinner.

    Crab thermidor

    Crab thermidor is a signature dish at The Long Arms pub in Bradford-on-Avon. They use sustainable pot-caught cock crabs from a small co-op of fishermen in Newlyn called Dreckly Fish, supporting our inshore fishermen and guaranteeing quality and provenance.

    Crab and avocado rolls

    A quicker, more economical version of a classic lobster roll. The avocado makes the filling go further… clever, right?

    Crab fried rice with prik nam pla

    Make the most of crab in this crunchy Thai-style wok-fried rice with broccoli, spring onions and Thai dipping sauce.

    Spicy crab chowder with avocado

    Tinned crab works really well in cooked dishes and is a fraction of the price of fresh. Use crab meat in this delicious spicy chowder packed with delicious fresh ingredients and zingy lime and avocado.

    Crab pappardelle arrabbiata

    Make this fuss-free impressive pasta dish with fresh crabmeat and homemade confit chilli oil from 26 Grains in Covent Garden.

    Griddled avocados with crab and chorizo

    Check out this quick and easy avocado recipe with crab salsa and spicy chorizo. This simple avocado dish is ready in just 20 minutes, great for last-minute entertaining.

    Thai-style kohlrabi and crab salad

    Check out our punchy Thai-style salad recipe with white crabmeat and kohlrabi. This simple salad is easy to make, low in calories and ready in just 15 minutes.

    Crab arancini

    These are a seafood version of Italian arancini or suppli, which are little risotto balls usually filled with meat, tomato ragu or mozzarella. Make this simple crab version for an indulgent canapé or starter.

    Crab and shaved asparagus salad

    Try our vibrant salad of crab and crunchy asparagus. This bright spring salad is easy to make and under 500 calories. Use sourdough that’s a day or two old for extra-crunchy croutons.

    Leek and crab lasagne

    Leek and crab lasagne is lighter and more refreshing than the meat version and it has a great flavour. Either buy cooked crabs and pick out the meat yourself, discarding the grey-coloured gills and stomach, or buy picked meat.

    Crab nachos

    Try our simple recipe for crab nachos, it’s a great alternative to cheesy or chilli style nachos. This dish is a great starter or quick and easy snack.

    Salt-crusted Jersey Royals with crab and chilli dip

    These make a great starter or snack to serve with drinks. They are salty as you’d expect, so don’t cut any of the potato up as they will absorb more salt.

    Västkustsallad

    Västkustsallad is a popular salad in Sweden. There are different versions of this west coast salad served all over Sweden with various seafood – the mushrooms are a constant though.

    Chilli and ginger crab cakes with watercress

    Homemade Thai crab cakes are quick and easy to make for a speedy midweek meal. Packed with crab, ginger, chilli and coriander, then served with watercress

    Crab and avo tacos

    These crab and avocado tacos are packed with fresh, zingy flavours and are ready in under 30 minutes.

    Crab crostini

    Light and delicate crab crostini make perfect canapés for drinks parties. Make the crab mix and toast the baguette ahead, but don’t assemble until ready to eat as the bread will become soggy.

    Crab and saffron linguine

    Feeling fancy? Impress with this sophisticated linguine dish, flecked with fresh crabmeat, red chilli, lemon zest and saffron.


    CRAB SHED SALCOMBE RESTAURANT - OUTDOOR & INDOOR DINING OPEN

    We are delighted to say that main restaurant and outdoor seating areas are open for lunch and dinner this includes our waterfront terrace, as well as our two ɻreakfast bars'. Pre-booking is essential and is limited to a maximum of 6 people per booking in accordance with government guidelines.
    Click here to visit our booking page>

    We've been busy cooking and hand-picking our delicious crab meat, brought to us by local fishing boats, which you can buy direct from us to enjoy at home. Click here to order crab meat online for home delivery or get in touch for local collections (email [email protected] or call 01548 844506). Take a look at our Recipes section for serving suggestions!


    Safety First
    The safety and health of our staff and guests are uppermost in our minds please be assured that we are adhering to government standards for hygiene protocols and social distancing measures. In the event of any changes in public health guidance, we'll post information here and on our Facebook and Instagram pages - please check back for announcements.


    Astray Recipes: Caribbean crabmeat canapes

    Date: Sun, 10 Mar 1996 23:19:26 -0800 From: [email protected] " [email protected] > These are adapted recipes from Dr. Atkins' New Diet Cookbook for those concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If you're old enough, this is probably the way your mother *used* to cook. Happy Lowcarbing and Bon Appetit! Melt 2 T. butter in skillet. Add onion and garlic and saute until transparent. Add coconut and saute until lightly browned. In separate bowl, combine crabmeat, egg, cream, curry powder and salt. Add onion/ garlic/coconut mixture and mix well.

    Shape into 30 one inch balls. Roll each ball in crushed pork rinds. Heat oil in skillet and brown crabmeat balls in oil. Drain well on paper towels.

    Per serving: 45 Calories 5g Fat (96% calories from fat) 0g Protein 0g Carbohydrate 9mg Cholesterol 83mg Sodium NOTES : Total Grams- 23⅘ Grams/serving- ⅘ (each canape ball) [email protected]

    MASTERCOOK RECIPES LIST SERVER

    From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .


    Canapé recipes

    A good canapé recipe is handy to have up your sleeve for dinner parties and other get-togethers where finger food and bite-sized snacks are preferred over full-on plated meals.

    Cheese canapés are always a favourite party nibble. Bruno Loubet's Roquefort and cranberry endive is a really easy canapé to make and a real winner in both looks and taste.

    Fritters, croquettes or beignets are great to have on offer. Martin Wishart's Smoked haddock croquettes with pea purée would be wonderful at a summer garden party, whilst Galton Blackiston's Cheddar beignets with sesame dressing would be a great vegetarian canapé option.

    Crab, oysters and other seafood are wonderful to tease into pâtés, place onto crispbreads or wrap up in pastry, lettuce or bacon. Adam Gray's Cornish crab with pink grapefruit mayonnaise makes a lovely party dip, while Salmon gravlax with horseradish from Agnar Sverrisson is a piquant bite your guests will delight in. For a playful canapé idea, try Josh Eggleton’s signature Scallop pops – fuss-free but full of flavour.

    Lisa Goodwin-Allen's Turkey sausage meat puff pastry canapés would also make a wonderful festive snack, if you are looking for Christmas canapés to entertain your guests.


    Watch the video: Raviolo mit Krabbenfleisch und Manchego Konstantin Filippou