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Canape- Crab with Dill on Cayenne Toast

Source of Recipe

Tastes for all Seasons


List of Ingredients


6 slices firm, white sandwich bread

3 tablespoons unsalted butter

1/8 teaspoon cayenne

1/4 teaspoon salt

6 ounces jumbo lump crab meat

1 tablespoon minced shallot

1 tablespoon chopped fresh dill

2 tablespoons mayonnaise

2 tablespoons sour cream

2 teaspoons fresh lemon juice





Recipe

Preheat oven to 350 degrees. Cut off bread crust. Quarter slices to make 24 (11/2-inch squares). Arrange on baking sheet. Melt butter and stir in cayenne and salt. Brush tops with mixture and bake in middle of oven about 10 minutes. Cool on rack. May make one day ahead. Store in airtight container. Pick over crab, leaving big lumps. Mix together shallots, fresh dill, mayonnaise, sour cream, lemon juice and salt to taste, then gently stir in crab. Do not break up lumps. At serving, mound 1/2 tablespoon crab mixture on toast. Garnish with dill.

Judy Gerry

from "Tastes for all Seasons